Tofu cacciatore

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 1 lb. firm tofu
• 1 tsp. olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tbsp. tomato paste
• ½ cup vegan vegetable stock
• 1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped)
• 1/2 cup fresh mushrooms, sliced
• ¼ cup vegan dry white wine
• 1 tsp. dried parsley
• 1 bay leaf
• 1/2 tsp. salt
• 1/2 tsp. ground allspice
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried basil
• 1/4 tsp. black pepper

Step-by-step method

1. Drain tofu, pat dry with a towel and cut into roughly 1.5 cm cubes.
2. Chop onion and garlic and slice mushrooms.
3. Heat the oil and sauté onion and garlic for 2 minutes.
4. Add tomato purée, stock, tomatoes, mushrooms, wine, herbs, salt and spices. Stir and bring to a simmer.
5. Lower the heat and cook covered for 20 minutes, stirring occasionally.
6. Add tofu and simmer until heated through and coated in sauce. Remove bay and serve with pasta if desired.