Tofu Carrot Cacciatore Food

TOFU CACCIATORE

Steps:

• To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.
• Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
• Halfway through, you may dump the plate of water and flip the tofu block.
• For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
• For the cacciatore: Preheat oven to 350 degrees.
• Coat a large, non-stick skillet with cooking spray, and heat over medium low.
• Add onion and bell peppers and cook until softened, about 5-8 minutes.
• Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
• Next, add the diced tomatoes, and tomato paste.
• Mix well and bring sauce mixture to a boil.
• Reduce heat to low, and simmer the sauce covered for about 15 minutes.
• While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.
• Mix flour with a good pinch of salt and pepper.
• Spray a nonstick skillet with cooking spray, and place over medium low heat.
• Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
• Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
• Watch that the pan doesn’t get too hot, and lower the heat if necessary.
• This step needs to be done in two batches.
• Be sure to re-coat the pan with spray for the second batch.
• As the tofu slices are finished browning, place them in a baking dish in a single layer.
• Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
• Bake until heated through (about 45 minutes to 1 ½ hours) The longer the tofu bakes, the more flavor it will absorb.
• Serve hot.

CHICKEN CACCIATORE

Steps:

• Set the oven at 400 degrees.
• In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
• Sprinkle with salt and pepper.
• Roast the chicken for 20 minutes.
• In a large skillet, heat the oil.
• Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes.
• Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
• Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
• Cook the cacciatore for 1 1/2 hours.
• Toss the pasta and cacciatore and transfer to a serving bowl.
• Sprinkle with cheese and basil.

TOFU CARROT CACCIATORE

Steps:

• In large pot, heat olive oil over medium heat.
• Add onions and pepper. Cook 5-7 minutes, or unti softened, stirring often.
• Add garlic. Cook 1 minute, or until fragrant.
• Stir in tomatoes, carrots, tofu, sage, and bay leaf. Season with salt and pepper, if desired.
• Cover. Reduce heat and simmer until carrots are tender (about 1 hour).
• Cook pasta according to package directions (you can do this while you're simmering the cacciatore.).
• Remove the bay leaf and serve the cacciatore over the cooked pasta.