Tofu Cacciatore
Source: The Compassionate Cook Or, 'Please Don't Eat the Animals!': A Vegetarian Cookbook
Authors: Ingrid Newkirk and People for the Ethical Treatment of Animals
Servings: 4
Type: Vegan
Prep time: 30 minutes

1 lb firm tofu
1 tsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 tbsps tomato paste
3/4 cup vegetable broth
1 cup canned tomatoes, chopped
1/2 cup sliced fresh mushrooms
1/2 cup dry white wine
1 tsp dried parsley
1 bay leaf
1/2 tsp salt
1/2 tsp ground allspice (or cinnamon)
1/4 tsp dried rosemary
1/4 tsp dried basil
1/4 tsp black pepper

  • Drain the tofu and pat dry with a towel. Cut the tofu into 1/2-inch cubes.

  • Heat the oil in a large skillet over medium heat. Sauté the onion and garlic for 2 minutes. Add the tomato paste, broth, tomatoes, mushrooms, wine, herb, salt and spices and stir until 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 over pasta.

Nutrition information not available.

The Compassionate Cook Or, 'Please Don't Eat the Animals!': A Vegetarian Cookbook
by Ingrid Newkirk, Peta, Angrid Newkirk
ISBN: 0446394920


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