Dinner last night was tofu cacciatore-style on whole wheat pasta with mustard greens and cauliflower on the side. I'm not 100% sure what a traditional "cacciatore" dish contains; I just threw this together from a vague childhood memory--a spicy red sauce with oregano, mushrooms, and red onion, served with a "chicken-style" tofu and topped with black olives and a bit more oregano.
The chicken style tofu turned out really well, I followed this recipe, but made a couple of alterations. I used regular unsalted veggie broth instead of faux chicken broth, used Bragg's Aminos instead of straight soy sauce, and used oregano instead of thyme (can you tell I like oregano?). I didn't have time to marinate it for as long as the recipe recommends, but I'm sure it would have been even better if I had. If you're interested in a chicken-style tofu recipe...I definitely recommend it.
And don't forget to check out the Healthy Cooking Challenge that Alicia and I put together. Head on over to Vegan Epicurean and check it out; it should be a lot fun and a lot of great recipes.
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Dinner last night sounds great.
ReplyDeleteI have never tried tofu in cacciatore. Instinctively I would grab the seitan. I need to try a tofu variation now that you have put the thought in my head.
What you did sounds like the cacciatore I usually make.
Thanks for the link to the chicken style tofu. I will definitely give it a try.
talk to you later,
Alicia
Wow, Rose... it's not even 7 am and this photo and recipe are making me salivate! I'll definitely try it with the chicken-style tofu recipe, but can't help but wonder how it might work with Bryanna Clark-Grogan's Breast of Tofu, the tofu marinade I'm always using (we love the stuff!) :-)
ReplyDeleteHi Laloofah,
ReplyDeleteI think any chicken style tofu/seitan would work fine. I'm always interested in new tofu recipes, thanks for the link to BCG's tofu.
Rose
Hi, Rose!
ReplyDeleteYour welcome for the link. But I must warn you, that recipe can be really addictive, and I've known people to snarf an entire block of tofu prepared that way! (Not I, of course, I have great powers of self-discipline. Usually.) ;-)
(We prefer it without the coating, and we bake it on an un-oiled dark nonstick cookie sheet. If I take it out of the oven and let it sit a few minutes before flipping or removing the tofu cutlets, they don't stick at all).
Laloofah,
ReplyDeleteI will definitely be trying that recipe soon...I'm sure I'll succumb to the addictive-ness of it...it sounds wonderful...and thanks for the oil-less cooking tips.
You're most welcome. Rose! If you can resist hoovering it up while it's still warm, it's even better chilled (but good luck with that, lol)
ReplyDeleteThis is how good it is: My friend's sister has very bad allergic reactions to soy, but when she and her husband recently adopted a vegan diet my friend gave her this recipe. So she made it for her husband, but it smelled so good that she had to have "just a little taste." And it tasted so good that she had to have "just one piece." And after she ate half the entire block (her husband eating the other half) in one sitting, she swelled up like the Good Year Blimp and was sick for two days. Yet even then she told my friend , "But it was sooooo goooood!" :-)
Wow, it must be wickedly delicious. I'll put this on my list of things to make in the near future.
ReplyDelete