Tonight's Dinner

[Guest guest]

Tonight we had the Tofu Cacciatore from the latest issue of Vegetarian

Times. The only 2 changes I made were to cook the tofu in a grill pan to

get those great lines (I have trouble browning tofu) and not to bake it

for 45 minutes - 1-1/2 hours. I browned the tofu and then put it in the

bottom of the pan with the tomato-pepper mixture so it would sop up some

of the flavors from the mixture. I didn't have the time to bake it for

that long. Maybe one day I'll try it that way but not tonight. I served

it with a new vegetable around here - broccolini - and I sauteed it with

some garlic slices and a bit of salt & pepper. It was so delicious - not

the usual weird broccoli smell while it cooks and the whole thing is

edible - no tough stalks to peel. Yummy. I just wish it was cheaper -

$2.50 a head is a bit expensive. Here is my adaptation. It was really

good. Even DH liked it.

 

* Exported from MasterCook *

 

Tofu Cacciatore - My Adaptation

 

Recipe By : Vegetarian Times, February 2000, p. 45-46

Serving Size : 4 Preparation Time :0:00

Categories : Soy Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb extra-firm tofu -- cut 1/2 " thick slice

1/2 med onion -- thinly sliced

1/2 med green bell pepper -- thin slices

1/2 med red bell pepper -- thin slices

2 lg cloves garlic -- minced

1 tsp dried basil

1 tsp dried oregano

1 14.5 oz can diced tomatoes -- drained *

1 tbsp tomato paste

1/8 cup all-purpose flour

 

Before you cut the tofu, dry the block off with a clean kitchen towel.

Then slice it in 1/2 " thick slices. Set aside.

 

Preheat a nonstick skillet over medium-high heat. Spray with cooking

spray. Add onion and bell peppers and cook, stirring often, until

softened, about 5-8 minutes. Add garlic, basil and oregano and stir for

15 seconds. Add tomatoes and tomato paste. Mix well, increase heat to

high and bring to a boil. Reduce heat to low; cover and simmer, stirring

occasionally, 15 minutes.

 

Meanwhile, in shallow dish, mix flour with pinch of salt and freshly

ground black pepper. Coat large nonstick skillet or griddle with cooking

spray and place over medium-low heat.

 

Dredge tofu slices in seasoned flour, turning to coat all sides. Add

slices to skillet in batches and cook until lightly browned, about 3

minutes per side, lowering heat if necessary. As tofu slices are

browned, transfer to pepper-tomato mixture. Move pepper-tomato mixture

over the tofu and let the tofu cook a bit in the sauce.

 

Serve hot, over either white rice or a little pasta. Maybe a green

vegetable with it - like broccolini or broccoli di rape, or maybe some

green beans sauteed in garlic & olive oil.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : * reserve liquid from tomatoes. You may need it to cook the

tomato-pepper mixture.

 

Original recipe called for weighing down the tofu and making a meatier

texture. I omitted this step because I used extra-firm tofu and I didn't

feel it needed the weighing.

 

RisaG