Tofu Cacciatore- All Phases
Find a Conversation
| Mon, 07-26-2004 - 12:17pm |
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.

