RECIPE: Tofu Cacciatore - Italy - Vegan

[Guest guest]

This is not a hot and spicy dish (although no one would mind if you wanted to

make it so),

so it will be filed in Italian Mains and Sides in the non-spicy folder. This is

the way we have

it at home. (And NO, Italy doesn't 'do' tofu but _we_ don't do meat, so . . .

)

 

TOFU CACCIATORE - ITALY - Vegan

 

This serves 2 persons, but can easily be multiplied to serve four or six.

 

1/2 small cooking onion, chopped

1/2 carrot, chopped small

1 clove garlic, finely chopped

2 Tbsp canola oil

1 bayleaf

1/2 small can tomato paste ( abtout 1/3 cup)

1 cup water or less (depending on how wide your pan is and how hot, etc.)

1-1/2 cups wholewheat spirelli pasta (or use penne or shells)

1/2 lb firm tofu

1/4 cup wholewheat flour mixed with

1/2 tsp dried basil

1/3 cup frozen green peas.

Salt and pepper to taste

garnish with Italian flat-leaf parsley

 

Put on the water for the pasta while you chop the veggies.

 

Heat under skillet on medium high. Saute the onion and carrot in 1 Tbsp oil

until they start

to soften, add the garlic and stir well (don't let the garlic burn!), add the

tomato paste and

water and mix very well. Lower heat and immer that lot for around 10 minutes,

but keep

an eye on the water level lest it get too dry and stick.

 

Salt the pasta water and cook the pasta for the required time according to your

package.

 

Meanwhile, keeping an eye on the veggie mix in the skillet, set another skillet

over

medium to high heat and add the remaining Tbsp canola oil.

 

Cube the tofu and dust with the basil-flour mix.

 

Saute tofu in the oil (turning quickly as it browns) and remove and drain on

paper towels.

 

Check the veggie mix - if carrots are done (and they should be after the 10

mins.), add the

now fried tofu and the frozen peas. Taste for seasoning. Stir well to heat

everything

through.

 

Serve the garnished tofu-veggie mix over the pasta and enjoy!

 

Love, Pat