|Nutritional Guidelines (per serving)|
|Servings: 4-6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This all-vegetarian and all-vegan cacciatore recipe is made with tofu instead of meat and simmered with plenty of herbs and spices for flavor. No need to forego your favorite Italian foods when you are vegetarian or vegan, just use tofu instead, as in this cacciatore recipe.
- 1 pound firm tofu
- 1 teaspoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 3/4 cup vegetable broth
- 1 cup canned tomatoes, chopped, or 2 fresh tomatoes, chopped
- 1/2 cup sliced fresh mushrooms
- 1/2 cup dry white wine
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/4 tsp black pepper
Drain the tofu and pat dry with a towel. Cut into 1/2 inch squares.
Heat the oil in a large skillet over medium heat. Sautee the onion and garlic for two minutes. Add the tomato paste, broth, tomatoes, mushrooms, wine, herbs salt and spices and stir 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.
Reprinted with permission from The Compassionate Cook Cookbook