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.