Tofu Cacciatore

• servings: 6 servings
• total time: 50 minutes

Ingredients

1 (14- to 16-ounce) package firm tofu, drained

3 tablespoons olive oil, divided

2 teaspoons dried oregano, divided

1/2 teaspoon freshly ground black pepper, plus more to taste

1/4 teaspoon fine salt, plus more to taste

2 red, orange or yellow bell peppers, or a mix, seeded and cut into 1-inch chunks

1 large white or red onion (10 ounces), chopped

8 ounces cremini or white button mushrooms, trimmed and cut into 1-inch chunks

2 garlic cloves, chopped

2/3 cup dry red wine, such as pinot noir or chianti

2 sprigs fresh thyme

1/2 teaspoon crushed red pepper flakes

2 1/2 cups (from 1 24-ounce jar) store-bought or homemade marinara sauce (see related recipe)

Chopped fresh flat-leaf parsley leaves, for serving

Vegan parmesan cheese, such as Violife or Follow Your Heart brand, for serving (optional)

Directions

Position a rack in the middle of the oven and preheat to 400 degrees.

Use your hands to tear the tofu into craggy 1-inch chunks and transfer them to a large sheet pan. Drizzle with 1 tablespoon of the oil and season with 1 teaspoon of the oregano, the black pepper and salt, gently tossing the tofu to coat it evenly. Roast for 20 minutes, flipping the tofu halfway through, until it is lightly browned in spots.

Meanwhile, in a large (12-inch), deep skillet or Dutch oven over medium-high heat, heat the remaining 2 tablespoons of oil until shimmering. Add the bell peppers and onion and cook, stirring frequently, until the vegetables start to soften, about 4 minutes. Add the mushrooms and garlic and cook, stirring frequently, until the mushrooms soften, about 5 minutes. Add the wine, stir to combine and simmer until the wine reduces to just a few tablespoons, about 5 minutes.

Add the cooked tofu, stir to combine, reduce the heat to medium and simmer until it absorbs the flavors, about 5 minutes. Add the marinara, the remaining 1 teaspoon of oregano, the thyme and red pepper flakes, and cook until the sauce thickens and the flavors meld, about 5 minutes. Taste, and season with more salt and black pepper as needed.

Divide among individual shallow bowls, sprinkle with parsley leaves and vegan parmesan, if desired, and serve.

Nutrition

• Serving Size: Per serving (1 cup), bas
• Calories: 252
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 479 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 11 g