Cacciatore
Tofu and Pineapple Cacciatore with Brown Rice
The Nixon Farm rendition of this cacciatore includes pineapple and tofu. Certainly not authentic, as the very word cacciatore means ‘hunter-style’ in Italian- this is more of a ‘gather-style’ and in lieu of birds, we gathered beans. At the grocery store. In the form of a block of tofu. So yes, quite the stretch, and a far cry from the authentic italian recipe, but delicious, so please give it a try! Also, on the prickly topic (and texture) of pineapple, I’m not looking to start a riot. If you don’t enjoy pineapple in savory meals, simply omit it. A pinch of brown sugar will serve to balance the tomatoes in your dish, okay pals? Okay.
Cacciatore
Ingredients
- 1 420g tofu use firm, otherwise it will crumble
- 3 tbsp olive oil
- 1 tsp dried coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 onion chopped
- 1 green pepper chopped
- 3 garlic cloves finely chopped
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 28 oz can crushed tomatoes
- 1/2 cup pineapple chopped (add a small pinch of brown sugar if you don't do pineapple)
- 3 tbsp cappers chopped
- fresh parsley
- salt and pepper
- 1 cup brown rice cooked according to package directions
Instructions
- In a large cast iron skillet, heat the oil over a medium-high. Add the tofu pieces to the pan and saute until brown, about 6-8 minutes per side. Tofu will stick to pan at first, so be patient. Once it begins to brown, it will release and you can flip it. Season with coriander, salt and pepper. Transfer the tofu to a plate and set aside.
- Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt, pepper, oregano and parsley. Add the tomatoes, pineapple, capers, and white wine vinegar. Bring the sauce to a simmer. Return the tofu pieces to the pan and turn them to coat in the sauce. Garnish with fresh parsley and serve over brown rice.
Recipe Notes :
- Tofu: If you don’t like tofu, I hear ya. Tofu has to be cooked properly, otherwise I don’t much like it either! It’s one of those foods that you need to season and prepare properly, or else it will taste like… tofu. It’s wonderful in the sense that it is super versatile, and absorbs any and all seasoning you add to your meal. For this recipe, when browning the tofu, you need to be patient. If you try to flip it too soon, it will stick to the pan, and ultimately, that delicious crispy layer will be removed. Add the spices (coriander, salt and pepper) after the tofu has been flipped once. This way, the flavours will adhere to it.
- Rice: White, or wild rice would work well if you don’t have any brown rice on hand. Cacciatore can also be served over noodles, I’d recommend a thick pasta, like a pappardelle.
Cacciatore is one of those meals that tastes even better the next day. Reheat leftovers in the microwave for a great lunch!