Paleo Tofu Cacciatore

Savor the hearty, wholesome flavors of this Paleo Tofu Cacciatore, a soy-free twist on the Italian classic that’s perfect for clean eating enthusiasts. This vibrant dish swaps traditional tofu for a Paleo-compliant almond or coconut-based alternative, making it both allergen-friendly and Paleo-approved. Packed with protein-rich tofu, a medley of sautéed vegetables including red bell peppers, zucchini, and cremini mushrooms, and simmered in a fragrant tomato and herb sauce, this recipe delivers bold flavors in every bite. Ready in just under an hour, it’s an easy-to-make, comforting meal that pairs beautifully with cauliflower rice or zucchini noodles for a low-carb, gluten-free experience. Whether you’re following a Paleo diet or just looking for a nutrient-dense dinner, this one-skillet wonder will satisfy your cravings while keeping it clean and healthy.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 14 oz Extra-firm tofu (Paleo-compliant, soy-free alternative such as almond or coconut-based tofu)
• 3 tbsp Olive oil
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 1 medium Red bell pepper, sliced into strips
• 2 medium Zucchini, chopped
• 8 oz Cremini mushrooms, sliced
• 14 oz Canned diced tomatoes (with no additives or sugar)
• 2 tbsp Tomato paste
• 1 cup Chicken or vegetable broth (Paleo-compliant)
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Directions

Step 1

Drain and press the tofu for at least 15 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the tofu cubes and sear on all sides until golden brown, about 6-8 minutes. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and minced garlic until fragrant and translucent, about 3 minutes.

Step 4

Add the sliced red bell pepper, chopped zucchini, and cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Stir in the canned diced tomatoes (with their juices), tomato paste, and chicken or vegetable broth. Mix well to combine.

Step 6

Add the dried oregano, dried basil, salt, and black pepper. Stir to incorporate the spices evenly.

Step 7

Bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for 20 minutes, allowing the flavors to meld and the sauce to thicken.

Step 8

Gently fold the seared tofu cubes into the skillet, ensuring they are coated in the sauce. Cook for an additional 5 minutes to warm the tofu through.

Step 9

Taste and adjust seasoning if necessary. Remove from heat and garnish with freshly chopped parsley.

Step 10

Serve the Paleo Tofu Cacciatore warm on its own or over a bed of cauliflower rice or zucchini noodles for a complete meal.

Nutrition Facts

Serving size	(2006.1g)

Amount per serving	% Daily Value*
Calories	1326.8

Total Fat 93.6g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1897.4mg	0%
Total Carbohydrate 86.4g	0%
Dietary Fiber 26.0g	0%
Total Sugars 44.3g
Protein 45.8g	0%

Vitamin D 22.7IU	0%
Calcium 421.0mg	0%
Iron 12.8mg	0%
Potassium 4033.5mg	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: 61.4%

Protein: 13.4%

Carbs: 25.2%