Friday, July 23, 2010

Herbed Tofu Cacciatore

ingredients:
1 block o herbed ‘fu (plain ‘fu should work just as well), drained, pressed, & diced into smallish cubes (i’d say our cubes were ½” or so)
1/2 large green zucchini, diced into small pieces
6-7 medium sized tomatoes (i used a mix of heirloom, hanover, and roma)
1 small yellow onion, finely diced
10 kalamata olives, pitted & minced (green olives or some capers might be just as yum)
2 tbsp tomato paste
1 green pepper, sliced thin
5 big ass cloves o’ garlic, minced
2 tbsp pine nuts, toasted (optional)
1 tbsp olive oil
olive oil cooking spray
¼ cup fresh parsley, finely chopped
15-20 fresh basil leaves, finely chopped
1 tsp dried oregano (use fresh if you've got it)
¼ tsp onion powder
sea salt
black pepper
(go ahead and add in some mushies if you’ve got ‘em!)

what you’ll need:
- 2 large skillets (i used a cast iron for the sauce and a stainless one for the ‘fu)

what’cha gotta do:
spray both skillets with a good bit ‘o olive oil cooking spray. saute the peppers, zucchini, and onions in one skillet on medium heat until the onions begin to soften. add in some sea salt & pepper to taste, then make a little well in the middle of your pan and drizzle in the tbsp of olive oil. place the minced garlic in the little oiled well & let that hang out for about 30 seconds (or until it becomes fragrant) then mix the garlic all about. add in the tomatoes and increase the heat to medium high. now get started on your ‘fu……..saute the ‘fu in the other skillet on medium to medium-high heat until browned on both sides. once the tomatoes in the first skillet have broken down a good bit, add in the tomato paste, dried oregano, onion powder, and combine. reduce the heat to a simmer, let it simmer for a few minutes (i'd say about 5-8) then add in the browned ‘fu & fresh herbs. season with a little more sea salt & pepper, and stir in the olives and onion powder. simmer some more until the sauce is thickened to your liking, remove from heat, top with toasted pine nuts, server over some rice if you like, and enjoy

from: happyveganface.blogspot.com

No comments:

Post a Comment