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Chicken-less Cacciatore


I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


14 ounces tofu
1 package, firm, crosswise cut into 1/2 inch, 8 slices, drained
1 tablespoon tomato paste
½ large red onion
½ large sweet red bell peppers
½ large green bell peppers
or yellow, orange, sliced
2 tablespoons white wine
2 cloves garlic
1 teaspoon basil
1 teaspoon oregano
teaspoon allspice
28 ounces tomatoes, stewed, canned
1 can, lightly drained
2 tablespoons canola oil


Preheat the oven to 350℉ (180℃).

Heat a large non-skillet pan over medium heat, add 1 tablespoon oil into the pan, then add the onion and sweet bell peppers, cook and stir often, for 5 minutes.

Then add the wine, garlic, basil oregano and all spice, cook and stir for about 1 minute.

Add the tomatoes and tomato paste.

Bring to a boil and allow to simmer for 15 to 18 minutes.

Meanwhile heat another large non-skillet pan over medium heat, add the other 1 tablespoon canola oil.

Add the tofu and sauté for about 5 minutes, until both sides start brown.

Put the sauteed the tofu in a 13*9 inches baking dish , then cover with the tomato sauce.

Bake for about 60 minutes or more until cooked through.

Cool for a few minutes, serve warm with rice if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 404g (14.3 oz)
Amount per Serving
Calories 25242% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 498mg 21%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 20%
Sugars g
Protein 23g
Vitamin A 25% Vitamin C 107%
Calcium 46% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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