Tofu Cacciatore
Servings: 4 people
For Baking the Tofu
- 14 - 16 ounces (400 grams) tofu firm or extra firm
- 1 tablespoon (1 tablespoon) olive oil
- 1 tablespoon (1 tablespoon) soy sauce reduced sodium
- ½ teaspoon (½ teaspoon) salt
For Cacciatore Sauce
- 2 tablespoons (2 tablespoons) olive oil
- 1 large (1 large) onion chopped
- 1 big (1 big) carrot chopped
- 1 stalk (1 stalk) celery chopped
- 2 sprigs (2 sprigs) rosemary finely chopped, or 1 tsp dry rosemary
- 10 leaves (10 leaves) sage finely chopped, or 1 tsp dry sage
- 2 cloves (2 cloves) garlic grated
- ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
- ⅓ cup (80 grams) dry white wine or vegetable broth
- 1 large can (28 oz) (800 grams) crushed tomatoes
- ½ - 1 cup (120 - 240) water add more or less based on your preference for thicker or thinner sauce
- ½ cup (70 grams) black olives pitted
- 1 teaspoon (1 teaspoon) salt or more to taste
- 2 tablespoons (2 tablespoons) soy sauce substitute balsamic vinegar
- 2 tablespoons (2 tablespoons) parsley finely chopped
Serve With
- 4 servings (4 servings) pasta, rice, couscous, and a side of greens see serving suggestions chapter above.
PREP THE TOFU
- Preheat oven to 400°F or 200°C. Line baking sheet with parchment paper.Pat dry 14 - 16 ounces tofu with paper towel applying slight pressure, then cut it into ½ inch (1.3 cm) cubes.
- In a bowl, toss tofu with 1 tablespoon olive oil, 1 tablespoon soy sauce, and ½ teaspoon salt.
- Transfer onto baking sheet, arrange on single layer, and bake for 20 mins until brown.
CACCIATORE SAUCE
- While tofu bakes, finely chop 1 large onion, 1 big carrot, and 1 stalk celery. Do so with food processor or knife.
- Separately, finely chop 2 sprigs rosemary and 10 leaves sage.
- Warm up 2 tablespoons olive oil on a large skillet, the sauté onion, celery, and carrot for 10 minutes. Add chopped sage and rosemary, 2 cloves garlic (grated), and ¼ teaspoon red pepper flakes and fry for one more minute.
- Add baked tofu cubes to the veggies, stir, and add ⅓ cup dry white wine.
- Let wine evaporate (1 minute), then add 1 large can (28 oz) crushed tomatoes, ½ - 1 cup water, ½ cup black olives, 1 teaspoon salt, 2 twists black pepper, and 2 tablespoons soy sauce.
- Simmer 10 to 15 minutes until you reach your desired consistency. Add in 2 tablespoons parsley (chopped), stir, taste and adjust for salt.Let sit for 5 - 10 minutes before serving to allow the flavors to meld.
