Tofu Cacciatore

Recipe by Kozmic Blues
READY IN: 1hr 30mins




  • To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.
  • Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
  • Halfway through, you may dump the plate of water and flip the tofu block.
  • For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
  • For the cacciatore: Preheat oven to 350 degrees.
  • Coat a large, non-stick skillet with cooking spray, and heat over medium low.
  • Add onion and bell peppers and cook until softened, about 5-8 minutes.
  • Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
  • Next, add the diced tomatoes, and tomato paste.
  • Mix well and bring sauce mixture to a boil.
  • Reduce heat to low, and simmer the sauce covered for about 15 minutes.
  • While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.
  • Mix flour with a good pinch of salt and pepper.
  • Spray a nonstick skillet with cooking spray, and place over medium low heat.
  • Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
  • Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
  • Watch that the pan doesn’t get too hot, and lower the heat if necessary.
  • This step needs to be done in two batches.
  • Be sure to re-coat the pan with spray for the second batch.
  • As the tofu slices are finished browning, place them in a baking dish in a single layer.
  • Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
  • Bake until heated through (about 45 minutes to 1 ½ hours) The longer the tofu bakes, the more flavor it will absorb.
  • Serve hot.