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- Side One - Cut Out Below -

Tofu Cacciatore

  • 1 lb. Extra firm tofu, cut into 1/2 inch cubes
  • I cup sliced shitake mushrooms (take off the stems)
  • 2 stalks celery, coarsely chopped
  • 1 medium carrot, coarsely chopped in slices
  • 1 medium onion, sliced in wedges
  • 1 red sweet pepper, coarsely chopped
  • 1 teaspoon garlic, chopped (chop at least 10 minutes before heating)
  • 1 tablespoon olive oil
  • 28-ounce can chopped tomatoes
  • 1/3 cup dry red wine
  • 2 teaspoons dried oregano, 1 teaspoon dried rosemary
  • 2 teaspoons sugar, 1/2 teaspoon salt


- Side Two- Cut Out Below -

Tofu Cacciatore (cont.)
This is the basic recipe. I also add 1 cup cooked dried beans (any kind), 1 cup chopped fresh cauliflower, 1 cup sliced zucchini, 1 can drained water-packed artichoke hearts, and another 15 ounce can of chopped tomatoes.

Directions: In a large skillet or a deep pan, stir fry garlic and onion for 1 minute, then add additional vegetables. Stir-fry a few minutes longer. Add chopped tomatoes, tofu, beans, wine, herbs, salt, and sugar. Bring to a boil, reduce heat, cover and simmer for ~15-20 minutes.

Serving suggestions: Serve over brown rice or whole wheat pasta. Serve with a loaf of crusty whole grain bread to soak up the wonderful sauce. With some fresh fruit, this is a complete meal.If you have some family members who would prefer chicken, just split the recipe into two pan, using 1/2 # tofu in one pan and 1-2 chicken breasts cut into strips in the other pan. Serves 6 easily. (If you have a small family, this is plenty for 2 meals, or freeze the remainder for a quick meal at another time.)