So tonight, as planned, I made tofu cacciatore, and since my paper is coming along faster than I thought it would, I decided to post this because it is relatively easy and REALLY good.
Also, if you like beer, you should try Full Moon Winter Ale, because it is AWESOME.
1 pound firm tofu in “slabs”
½ onion, sliced
½ red bell pepper, sliced/diced
½ green bell pepper, sliced/diced
¼ cup red wine
2 cloves garlic, minced
1 t. dried basil
1 t. dried oregano
½ t. rosemary
1 14 oz. Can stewed tomatoes, drained
Small can tomato sauce (8 oz?)
Preheat oven to 350. Press Tofu, then space it out in an baking dish (8 x 12 ish). I proceeded to pour some white wine around the tofu, so there was a thin layer in the bottom of the dish, and then coated it with garlic-olive oil. It just needs something to give it a little flavor and moisture.
Bake 15 minutes. Flip, and bake 10 more minutes. Coat with sauce and bake 15 minutes.
Sauce: Sautee onions and bell peppers, 5 min. Add garlic, white wine, and spices (2 min.) Add tomatoes and tomato paste and simmer 15 minutes.
Serve with mashed potatoes and green beans. I only had green beans, because I forgot to buy potatoes today, but it WOULD be good.