Dairy-Free Tofu Cacciatore

Savor the bold and hearty flavors of Dairy-Free Tofu Cacciatore, a plant-based twist on the classic Italian comfort dish. This recipe transforms extra-firm tofu into golden, pan-seared cubes that soak up a rich, savory tomato sauce brimming with sautéed onions, bell peppers, carrots, and aromatic herbs like oregano and thyme. A pinch of red pepper flakes adds subtle heat, while Kalamata olives provide a tangy, briny finish. Perfect for weeknight dinners, this one-pot meal comes together in just 45 minutes and is entirely free of dairy, making it ideal for vegan or lactose-intolerant diets. Pair it with crusty bread or your favorite gluten-free pasta for a satisfying, wholesome meal that’s as nutritious as it is delicious.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 ounces Extra-firm tofu
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Olive oil
• 1 medium Yellow onion (diced)
• 1 large Bell pepper (thinly sliced, any color)
• 1 medium Carrot (sliced into rounds)
• 3 Garlic cloves (minced)
• 28 ounces Crushed tomatoes (canned)
• 1 cup Vegetable broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 0.5 teaspoon Red pepper flakes
• 0.5 cup Kalamata olives (pitted and halved)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Press the tofu: Remove excess water from the tofu by wrapping it in a clean kitchen towel and placing a heavy object (like a skillet or a few cookbooks) on top. Let it sit for 15 minutes.

Step 2

Cut the pressed tofu into 1-inch cubes and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 4-5 minutes per side, until golden brown. Remove from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, sliced bell pepper, and carrot rounds. Sauté for 5-7 minutes, until the vegetables begin to soften.

Step 5

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 6

Pour in the crushed tomatoes and vegetable broth. Add the dried oregano, dried thyme, red pepper flakes, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.

Step 7

Bring the sauce to a gentle simmer and return the tofu to the skillet. Allow the mixture to cook for 15 minutes, stirring occasionally.

Step 8

Add the Kalamata olives and cook for an additional 5 minutes.

Step 9

Taste the sauce and adjust seasoning if needed.

Step 10

Serve the tofu cacciatore hot, garnished with chopped fresh parsley. Pair with your favorite dairy-free side, such as rice, pasta, or crusty bread.

Nutrition Facts

Serving size	(2037.7g)

Amount per serving	% Daily Value*
Calories	1694.8

Total Fat 106.3g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 5689.7mg	0%
Total Carbohydrate 124.8g	0%
Dietary Fiber 39.4g	0%
Total Sugars 54.3g
Protein 83.3g	0%

Vitamin D 0IU	0%
Calcium 3077.5mg	0%
Iron 22.3mg	0%
Potassium 4057.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 18.6%

Carbs: 27.9%