photo by TattooedMamaof2
- Ready In:
- 1hr 30mins
- 2 lbs firm tofu
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- crushed red pepper flakes (optional)
- 3 (14 1/2 ounce) cans diced tomatoes
- 2 tablespoons tomato paste
- 1⁄4 cup flour, for dredging
- grated parmesan cheese or romano cheese, for topping
- 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.
Questions & Replies
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This dish was just okay for us. The sauce was great but the tofu was incredibly bland- though I should have guessed, with it only seasoned with salt and pepper. We're a vegan household and love our tofu! Next time I would omit the tofu altogether and make the sauce. Would also save a lot of time and trouble not having to bake it.
OMG!! i'm in love with this recipe. i'm not a tofu person but once cooked the tofu tasted like pasta noodles. the sauce was so great. i put 1/2 teaspoon of chili flakes and it had a great kick. for those of you meat eaters, guarantee you will love this!! can't wait to make again soon. thank yo uso much for posting!
This was surprisingly good! I made it exactly as the recipe stated, except for substituting Italian Seasoning for the basil and oregano, and served with whole wheat pasta and a salad. The sauce was slightly bland for our tastes, and next time I will add some kalamata olives or capers. The tofu was great, with a good texture and great flavour. Overall, a great recipe and very healthy! Thanks Kozmic Blues!
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