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.
YIELD
4 servingsPREP
8 minCOOK
85 hrsREADY
95 minIngredients
Directions
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.
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