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Cacciatore

Cacciatore With Tofu and Pineapple Over Brown Rice
Print Recipe
Cook Time 30 minutes
Course Main Course
Cuisine Italian, plant-based, vegan
Servings 6

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.
Keyword cacciatore