Tofu Cacciatore

(from BlueFinger’s recipe box)

I made it with half the tofu (one package) but used the full amounts of mushrooms, tomatoes, broth and vinegar. I used 3 cloves of garlic and halved the oil, flour and seasoning. It came out really good! If you want I to seem more breaded, don’t half the flour.

Source: 101 things to do with tofu (from RecipeThing user CLattuada)

Serves 6 people

Categories: dinner

Ingredients

  • 3 Tbs olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 28 ounces extra-firm tofu, drained, pressed and cut into strips
  • 2 tablespoons flour
  • 1/2 cup red wine vinegar
  • 1/2 cup vegetable broth
  • 1 can (15 ounces) diced tomatoes, drained
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 350 degrees.

  2. Heat oil in a large frying pan.

  3. Add onion and sauté 2 minutes over medium-high heat.

  4. Add garlic, mushrooms, and tofu to pan. Continue sautéing another 5-6 minutes, or until onions have softened and ingredients are well combined.

  5. Add flour and continue cooking mixture, stirring continuously, another 3 minutes.

  6. Add vinegar, broth, tomatoes, and seasoning. Transfer mixture to a casserole dish coated with nonstick spray.

  7. Sprinkle Parmesan cheese over top and bake 30 minutes.

  8. Season with salt and pepper to taste.

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