Dinner recipe · from the recipe book

Tofu Cacciatore with Mushrooms and Peppers

Name: Tofu Cacciatore with Mushrooms and Peppers
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¾ lb (800 g) Firm tofu, pressed and cut into 1-inch cubes; 2 tbsp (16 g) Cornstarch; 2½ tbsp (36 g) Olive oil, divided; 1½ medium (160 g) Yellow onion, sliced; 2 medium (240 g) Red bell pepper, sliced; 4 cups sliced (280 g) White mushrooms, quartered; 4 cloves (12 g) Garlic, minced; 2 tbsp (32 g) Tomato paste; 1¾ lb (800 g) Diced tomatoes, canned; 1 cup (240 g) Vegetable broth; 1¾ tsp (2 g) Dried rosemary; 2 tsp (2 g) Dried oregano; ½ tsp (1 g) Crushed red pepper; 14 large olives (60 g) Black olives, canned, halved; ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper; 1⅓ cups (240 g) Couscous, dry; 1½ cups (360 g) Water, boiling; ¼ cup chopped (15 g) Fresh parsley, chopped

Golden seared tofu simmers in a rosemary-scented tomato sauce with mushrooms, peppers and olives, served over soft polenta-style farro-free couscous for a hearty, saucy bowl.

Dutch oven
55 min · 35 min hands-on
Serves 4
Italian
Vegan

Over 60 g carbs
Protein 30 g+
Fiber 6 g+
Sat fat 4 g or less

Ingredients

1¾ lb800 gFirm tofupressed and cut into 1-inch cubes
2 tbsp16 gCornstarch
2½ tbsp36 gOlive oildivided
1½ medium160 gYellow onionsliced
2 medium240 gRed bell peppersliced
4 cups sliced280 gWhite mushroomsquartered
4 cloves12 gGarlicminced
2 tbsp32 gTomato paste
1¾ lb800 gDiced tomatoes, canned
1 cup240 gVegetable broth
1¾ tsp2 gDried rosemary
2 tsp2 gDried oregano
½ tsp1 gCrushed red pepper
14 large olives60 gBlack olives, cannedhalved
½ tsp3 gSalt
½ tsp1 gBlack pepper
1⅓ cups240 gCouscous, dry
1½ cups360 gWaterboiling
¼ cup chopped15 gFresh parsleychopped

Steps

Prepare the vegetables and press the tofu before you start cooking.
Toss the tofu cubes with the cornstarch.
Heat half the olive oil in a Dutch oven over medium-high heat and brown the tofu on all sides, 8 to 10 minutes; transfer to a plate.
Add the remaining half of the olive oil, then the onion, bell pepper and mushrooms; cook until softened and browned, about 8 minutes.
Stir in the garlic and tomato paste and cook 1 minute.
Add the canned tomatoes, vegetable broth, rosemary, oregano, red pepper flakes, salt and black pepper; bring to a simmer.
Return the tofu to the pot with the olives, cover partly and simmer 20 minutes until thick.
Meanwhile, put the couscous in a bowl, pour the boiling water over it, cover and let stand 5 minutes, then fluff.
Spoon the stew over the couscous and top with the parsley.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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