Tofu Cacciatore- All Phases

iVillage Member
Registered: 10-30-2003
Tofu Cacciatore- All Phases
Mon, 07-26-2004 - 12:17pm
This recipe is from the SBD cookbook...it's really good and very inexpensive to make. I had never cooked with tofu before, but the picture of the recipe looked good so I tried it and it was delicious. My fiance, who had never eaten tofu before and "knew" he wouldn't like it, tried this and loved it...actually I'm making it again tonight by his request! Enjoy!

Tofu Cacciatore

1 pound firm tofu, cut into 1/2" slices

1/2 medium onion, sliced

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

2 Tbsp white wine

1 large clove garlic, minced

1 tsp dried basil

1 tsp dried oregano

Pinch of allspice

1 can (28oz) stewed tomatoes, drained

2 tsp tomato paste

Cover a baking sheet with paper towels. Place sliced tofu in a single layer on the towels. COver the tofu with paper towels and pat down until dry. Preheat the oven to 350.

Heat a large skillet coated with olive oil cooking spray over med heat. Add the onion and bell peppers and cook, stirring often, for 5 mins. Add the wine, basil, oregano, and allspice and cook, stirring, for 1 min. Add the tomatoes and paste and bring to a boil and allow to simmer for 15 mins.

Heat another large skillet coated with olive oil spray over medium heat. Add the tofu and saute for 3 mins, or until lightly browned on both sides. Place the tofu slices in a 13" by 9" baking dish and cover with the tomato sauce.

Bake for 1 hour, or until cooked through.

NOTES: I used a fine herb tofu last time and this time I'm using a veggie flavor. Also, I didn't use any allspice, and I just used one red pepper instead of 2 halves. I added extra garlic this time as well as zucchini and mushrooms. It's very good with some parmesan on top. I'm also going to put on some shredded low-fat mozza during the last 10 mins of baking.

Makes 4 servings. Per serving: 120 cals, 1 g fat, 10 g protein, 19 g carbs, 3 g fiber, 0 mg cholesterol, 540 mg sodium.

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