Tofu-Carrot Cacciatore Recipe | Vegetarian Times Skip to main content

Tofu-Carrot Cacciatore

Tomatoes and carrots grow better when planted side-by-side in the garden—and they taste great together too.



Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 medium-size onions, coarsely chopped (about 2 cups)
Ingredient Line: 
1 large green pepper, cut into 1 ½-inch strips
Ingredient Line: 
3 large cloves garlic, minced (1 Tbs.)
Ingredient Line: 
1 28-oz. can diced tomatoes
Ingredient Line: 
2 8-oz. bags baby carrots, halved diagonally
Ingredient Line: 
1 8-oz. pkg. Italian-flavored baked tofu, cut into cubes
Ingredient Line: 
1 Tbs. rubbed dried sage
Ingredient Line: 
1 bay leaf
Ingredient Line: 
12 oz. linguine or other pasta


  1. 1. Heat olive oil in large pot over medium heat. Add onions and pepper, and cook 5 to 7 minutes, or until softened, stirring often. Add garlic, and cook 1 minute more, or until fragrant.
  2. 2. Stir in tomatoes, carrots, tofu, sage, and bay leaf. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer about 1 hour, or until carrots are tender. Remove bay leaf.
  3. 3. After cacciatore has simmered about 45 minutes, cook pasta according to package directions. Serve cacciatore over pasta.

Nutrition Information: 

12 g
Total Fat: 
8 g
Saturated Fat: 
1 g
21 g
0 mg
512 mg
5 g
11 g
Serves 6

Comments on this Recipe

I love this recipe. So simple & good. Throw in a little celery with the carrots and a splash of vermouth at the end. I prefer to make my own Italian baked tofu using the recipe from the book Vegan with a Vengeance, which is way better than store-bought and cheaper!

Thank goodness for the great recipes, I have subscribed to VT for a few years and am now eating meat free ,but did not have a lot of recipes until now. Thanks much... sharon pes til now. Thanks a lot...