Tofu Cacciatore
Cacciatore means “hunter-style.”
1 pound tofu firm light, cut into 1/2 inch slices
1/2 medium onion sliced
1/2 red bell pepper sliced
1/2 green bell pepper sliced
2 tablespoons white wine
1 clove garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
pinch allspice
1 can stewed tomatoes 28 ounces, drained
2 teaspoons tomato paste
sprig rosemary for garnish
Pre-heat Oven to: 350°F
Cover a 17” x 11” baking sheet with paper towels. Place the tofu in a single layer on the towels. Cover the tofu with paper towels and pat down on the tofu until dry. Remove and discard all of the paper towels and place the tofu back on the baking sheet.
Preheat the oven to 350°F.
Heat a large skillet coated with olive oil cooking spray over medium heat. Add the onion and bell peppers and cook, stirring frequently, for 5 minutes.
Add the wine, garlic, basil, oregano, and allspice and cook, stirring, for 1 minute. Add tomatoes and tomato paste. Bring to a boil and allow to simmer for 15 minutes.
Heat another large skillet coated with olive oil cooking spray over medium heat. Add the tofu and sauté for 3 minutes, or until lightly browned on both sides. Place the browned tofu slices in a 13” x 9 “ baking dish and cover with the tomato sauce.
Bake for 1 hour, or until cooked through.
Garnish with the rosemary.
Per Serving: 120 calories, 1 g fat, o g saturated fat, 10 g protein, 19 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 540 mg sodium