Tofu and Vegetable Cacciatore

Tofu that has been frozen and thawed becomes chewy and soaks up plenty of flavor
in this vegan version of cacciatore.

Servings: 6

Author: Susan Voisin

Prep Time
20 minutes

Cook Time
40 minutes

Total Time
1 hour

Instructions

1 Defrost the tofu and squeeze as much liquid as possible out of it. Squeeze it
gently so that it doesn’t tear. A little liquid left inside will not hurt this
dish. Cut into cubes about 1/2-inch thick. (Frozen tofu tends to expand when
cooked, so err on the side of smallness.)
2 Heat a large non-stick pot and saute the onion until it begins to turn golden.
Add the rest of the vegetables, cover, and cook for about 5 more minutes at
medium heat, stirring every minute. Add tofu and the white wine, and cook
uncovered for about 1 minute.
3 Combine the broth and the tomato paste and stir until smooth. Add it, the
tomatoes, and all remaining ingredients to the pan. Stir well and turn heat very
low. Cover and cook, stirring occasionally, for 30 minutes.
4 Serve over spaghetti squash, pasta, rice, or potatoes.