Vegan Tofu Cacciatore

Savor the comforting flavors of Italy with this hearty Vegan Tofu Cacciatore, a plant-based twist on the classic hunter-style dish. Featuring golden pan-fried tofu, a medley of colorful vegetables, and a rich tomato-based sauce infused with aromatic oregano, thyme, and a hint of chili, this recipe is both wholesome and indulgent. Briny capers and kalamata olives add a tangy depth, while fresh parsley brings a vibrant finish. Ready in just 45 minutes, this vegan cacciatore is perfect for weeknight dinners and versatile enough to serve over pasta, rice, or alongside crusty bread. It's a flavor-packed, protein-rich meal that’s sure to delight vegans and non-vegans alike.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g firm tofu
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 4 cloves garlic, minced
• 1 large carrot, thinly sliced
• 200 g cremini mushrooms, sliced
• 400 g diced tomatoes (canned)
• 2 tbsp tomato paste
• 250 ml vegetable broth
• 1 tbsp capers
• 50 g kalamata olives, pitted and halved
• 1 tsp dried oregano
• 1 tsp dried thyme
• 0.5 tsp red chili flakes (optional)
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 0.5 tsp black pepper
• 0 optional cooked pasta, rice, or crusty bread (for serving)

Directions

Step 1

Drain the tofu and press it to remove excess water. Cut it into bite-sized cubes.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and pan-fry them until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside.

Step 3

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté until soft and translucent, about 3 minutes.

Step 4

Add the garlic, red and green peppers, carrot, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 5

Stir in the tomato paste, diced tomatoes, vegetable broth, dried oregano, dried thyme, chili flakes (if using), salt, and black pepper. Mix well and bring the mixture to a simmer.

Step 6

Return the tofu to the skillet and stir to coat it in the sauce. Lower the heat, cover, and simmer for 15 minutes to allow the flavors to meld.

Step 7

Stir in the capers and kalamata olives. Cook for an additional 2 minutes.

Step 8

Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley, over cooked pasta, rice, or with crusty bread.

Nutrition Facts

Serving size	(2005.3g)

Amount per serving	% Daily Value*
Calories	1351.0

Total Fat 64.7g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 4754.0mg	0%
Total Carbohydrate 144.6g	0%
Dietary Fiber 31.6g	0%
Total Sugars 48.7g
Protein 73.3g	0%

Vitamin D 20IU	0%
Calcium 925.5mg	0%
Iron 16.3mg	0%
Potassium 4012.6mg	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: 40.1%

Protein: 20.2%

Carbs: 39.8%