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  • Writer's pictureElan Dakota Halpern

Tofu Cacciatore

Updated: Nov 11, 2019

Yield: ~ 1 hotel pan


  • 8 lbs. firm tofu, drained and cut into chunks

  • 1 cup olive oil

  • 4 medium onions, thinly sliced

  • 10 medium bell peppers, any color, seeded and thinly sliced

  • 2 lbs. sliced mushrooms

  • 10 garlic cloves, minced

  • 1 bunch Italian parsley, chopped

  • 1 bunch basil, chopped

  • ½ bunch thyme, chopped

  • 1 bottle dry white wine

  • 12 tomatoes, chopped

  • 1 cup tomato paste

  • 4 cups kalamata olives, chopped

  • Salt and pepper to taste


1. Preheat the oven to 375 degrees F. Put the tofu on an ungreased sheet pan,

and bake until slightly firm, about 25 minutes.

2. In a large pot over medium heat, add the olive oil and sauté the onions until

soft, about 5 minutes. Add the bell peppers, mushrooms, garlic, parsley,

basil and thyme, and cook, stirring often, about 5 minutes. Reduce the heat,

and cook until the vegetables are tender, about another 6 minutes. Stir in

the wine, tomatoes, tomato paste, olives and salt and pepper. Cook another

5-10 minutes, until the sauce has thickened.

3. Add the tofu to the sauce, and serve immediately.

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