Tofu Cacciatore Recipe
By Noble Veggies
🔪Prep Time: 15 mins
👩🍳Cook Time: 20 mins
14 ounce extra firm tofu cut in cubes
4 tbsp olive oil divided
1 package mushrooms sliced
1 bell peppers thinly sliced
1 onion peeled and thinly sliced
2 carrots sliced
2 potatoes cubed
1 teaspoon thyme
1 teaspoon oregano
2 garlic cloves minced
1 cup white wine or vegetable broth
1 can 28 ounce diced tomatoes
3 tablespoons tomato paste
¾ cup frozen peas
2 tablespoons parsley for garnish
½ cup green olives pitted
1Preheat the oven to 375 ° C.
2Cut the tofu into cubes and season with salt and pepper.
3Add 2 tablespoons of olive oil to an dutch oven over medium heat. When hot, add the tofu and let it brown.
4Flip and brown - about 2 minutes per side. Remove the tofu and set aside.
5In the same dutch oven, add the 2 tbsp. remaining olive oil and add the peppers, mushrooms and onion. Let the peppers and onion soften.
6Stir in the minced garlic, tomatoes and tomato paste. Season with thyme and oregano.
7Add white wine or vegetable broth to the carrots and potatoes.
8Simmer the mixture for 5 minutes. Add the olives, then return the tofu to the ovenproof pot.
9Cover and put in the oven for 20 minutes
10Remove from the oven, add the peas, wait 5 minutes
11Garnish with parsley. Serve immediately
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.