nutritional information

Per Serving:

  • Calories: 211
  • Protein: 12 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 21 g
  • Cholesterol: 0 mg
  • Sodium: 512 mg
  • Fiber: 5 g
  • Sugar: 11 g
Vegan

Tofu-Carrot Cacciatore

Tofu-Carrot Cacciatore

Serves 6

Tomatoes and carrots grow better when planted side-by-side in the garden—and they taste great together too.
  • 2 Tbs. olive oil
  • 2 medium-size onions, coarsely chopped (about 2 cups)
  • 1 large green pepper, cut into 1 ½-inch strips
  • 3 large cloves garlic, minced (1 Tbs.)
  • 1 28-oz. can diced tomatoes
  • 2 8-oz. bags baby carrots, halved diagonally
  • 1 8-oz. pkg. Italian-flavored baked tofu, cut into cubes
  • 1 Tbs. rubbed dried sage
  • 1 bay leaf
  • 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.
May/June 2006 p.75

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comments

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!

katna - 2011-05-02 09:58:08