Tofu Cacciatore

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind