Tofu Cacciatore

This tasty cacciatore was quick and easy to throw together, and really highlights the fresh & bright flavor of the ingredients. we used our own homegrown rosemary & parsley, subbed veggie broth (low sodium) for the wine,and added a pinch of hot pepper flakes. Instead of pasta we ate this over basmati. Next time, I'd add maybe a tsp of (vegan) worcestershire, some bell pepper, and would also carmelize the onions rather than just sauteeing briefly, to add a greater depth of flavor. The tomato gravy was delicious but thin, so if you like a thicker gravy, you might add something... nutritional yeast, or some corn flour, either would do it. light & completely filling.

Tofu Cacciatore - originally from http://www.vegcooking.com/recipeshow.asp?RequestID=59

1 lb. firm tofu
1 tsp. olive oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp. tomato paste
1/2 cup vegetable broth
1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped)
1/2 cup fresh mushrooms, sliced
1/4 cup dry white wine or low-salt vegetable broth
1 tsp. dried parsley (or 1/4 c. fresh!)
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. dried rosemary (or 1 tsp fresh)
1/2 tsp. dried basil
1/4 tsp. black pepper
pinch of hot pepper flakes, or to taste

• Cut the tofu into 1/2" thick slabs and dry-fry* by cooking on a no-stick skillet about 10 minutes per side, then remove from heat. Cut into 1/2" square cubes.

• Heat the oil in a large skillet over medium heat. Carmelize the onion by cooking low and slow for at least 20 minutes (original recipe had you sautee for just 2 minutes, which works - but this is better). Add garlic for the last 2 minutes of cooking.

• Add the tomato paste, broth, tomatoes, mushrooms, wine or broth, herbs, salt, and spices and stir until thoroughly blended. Bring the sauce to a boil, reduce the heat, and simmer, covered, for 20 minutes, stirring often.

• Add the tofu squares and continue to simmer (about 10 minutes) until the tofu is heated through. Serve with pasta or rice.

Makes 4 servings

* You don't need to press this - that's part of the genius of it - and you do not need to use oil. We started doing this after I saw this recipe and have never looked back! It's true - tofu cooked this way soaks up sauces and marinades like nobody's business, and saves on fat. We use a small Foreman grill to do this. Its nonstick grill does a great job on both sides at once.

Marinara sauce

Marinara Recipe
Makes ~ 4 cups
Gluten free, soy free, 30 minutes

1/4 cup olive oil (I reduce this to maybe 1 tablespoon - you might try to see what suits your taste)
1/4 cup chopped kalamata olives
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon of crushed red pepper flakes (or to taste)
Fresh black pepper to taste
24 oz can crushed tomatoes (may be 28 oz can- one large can, or two small will work)
1/2 teaspoon salt (I usually omit this, the tomatoes and olives are salty enough for us)
Zest of one lemon

Preheat a 2 qt pot over medium low heat. Add the olives and garlic and sauté for about 2 minutes. Add thyme, oregano, crushed red pepper flakes (if using), black pepper and sauté a minute more. Add tomatoes and salt (if using) and stir. Cover pot, leaving a little gap for steam to escape and cook for 10 minutes. Add lemon zest, stir, and serve!