Tofu-Carrot Cacciatore

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Tofu-Carrot Cacciatore

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

  • 6Servings

Ingredients

  • 2 Tbs. olive oil
  • 2 medium-size onions, coarsely chopped (about 2 cups)
  • 1 large green pepper, cut into 1 1/2-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

Preparation

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. 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. After cacciatore has simmered about 45 minutes, cook pasta according to package directions. Serve cacciatore over pasta.

Nutrition Information

  • Calories: 211
  • Carbohydrate Content: 21 g
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 512 mg
  • Sugar Content: 11 g