Tofu Cacciatore recipe

[Guest guest]

I made this for dinner last night. Must share this good recipe with the group.

I froze the tub of tofu and thawed for an extra chewy texture and then

drained.

Hope all of you have a fantastic weekend.

Lawanna

 

Tofu Cacciatore

 

1 pound extra-firm tofu, drained well

sprinkle of poultry seasoning

cooking oil spray

1 teaspoon extra virgin olive oil

3 large cloves garlic, pressed or minced finely

3 Tablespoons tomato paste

3/4 cup vegetarian stock or broth

1 10- or 14-ounce can diced tomatoes

1/2 pound button or Cremini mushrooms, sliced

1/2 cup dry white wine or cooking sherry

1 bay leaf

1 Tablespoon chopped fresh parsley

1/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper, or to taste

1/2 teaspoon salt, or to taste

water as needed

 

Preheat oven to 350 F.

 

Cut the tofu into half-inch cubes.

Spray the surface of a cookie or jelly roll

sheet lightly with oil and sprinkle with a quick dash

of poultry seasoning.

Place the tofu cubes in one layer on the

sheet, and bake for one-half hour.

Heat the olive oil over medium heat in

a large, heavy skillet or Dutch oven.

Add the garlic and sauté for about two

minutes, being careful not to burn it.

Add the tomato paste and broth or stock,

stirring well to blend the paste.

Stir in the baked tofu, mushrooms, tomatoes,

and all other ingredients.

Bring to a boil, then reduce the heat to low

and simmer, covered, for twenty minutes,

stirring frequently.

Uncover and simmer for another 20 minutes.

 

(If the sauce starts to get a little dry, add a little water.)

 

Remove the bay leaf. Serve hot over spaghetti or rice.

 

 

Injustice anywhere is a threat to

justice everywhere.

" Martin Luther King, Jr. "

 

 

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