I made Chicken Cacciatore for Robin the other night. It looked and smelled so good I modified the recipe to be vegetarian so I could enjoy it too! Here’s what I came up with.
12 ounces firm organic tofu
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ cup all-purpose flour for dredging
3 tablespoons extra-virgin olive oil
1 large red bell pepper (chopped)
1 yellow onion (chopped)
3 cloves garlic (minced)
4 ounces mushrooms (sliced)
¾ cup dry white wine
28-ounce can diced tomatoes with juice
¾ cup low sodium vegetable broth
3 tablespoons capers (drained)
1½ teaspoons dried oregano leaves
¼ cup fresh basil leaves (coarsely chopped)
Cut tofu into 1-inch squares. Pat dry with paper or other moisture absorbing towels. Place tofu squares in a baggie with flour and shake to coat squares.
In a large heavy sauté pan, heat the oil over a medium-high flame. Add the tofu to the pan and sauté on all sides just until brown, about 3-4 minutes per side. Remove tofu to paper towels and drain. Set aside.
Add bell pepper, onion, and garlic to the same pan and sauté over medium heat until the onion is tender – about 5 minutes. Season with salt and pepper. Add the mushrooms and wine and simmer until reduced by half – about 3 to 4 minutes. Add the tomatoes (with their juice), the broth, capers, and oregano. Return the tofu to the pan and stir them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over medium-low heat until the tofu is warmed through – about 15 minutes.
Garnish with basil and serve over rice or rigatoni noodles.