1 lb. firm tofu
1 tsp. olive oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp. tomato paste
1/2 cup vegetable broth
1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped)
1/2 cup fresh mushrooms, sliced
1/4 cup dry white wine
1 tsp. dried parsley
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. dried rosemary
1/2 tsp. dried basil
1/4 tsp. black pepper
• Drain the tofu and pat dry with a towel. Cut the tofu into 1/2-inch squares.
• Heat the oil in a large skillet over medium heat. Sautè the onion and garlic for 2 minutes. Add the tomato paste, broth, tomatoes, mushrooms, wine, herbs, salt, and spices and stir until thoroughly blended. Bring the sauce to a boil, reduce the heat, and simmer, covered, for 20 minutes, stirring often.
• Add the tofu squares and continue to simmer until the tofu is heated through. Serve the cacciatore with pasta.
Makes 4 servings
