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Tofu cacciatore

Tofu cacciatore

1 teaspoon dried Italian herbs

1 pound firm or extra-firm tofu, cut lengthwise

into 4 slices

2 cloves garlic, minced

1/2 red bell pepper, cored, seeded and chopped

1/2 green bell pepper, cored, seeded and chopped

1/2 yellow bell pepper, cored, seeded and chopped

1/2 red onion, chopped

1/2 cup dry red wine

24 ounces favorite marinara sauce

8 fresh whole basil leaves

Makes 4 servings. Serve over pasta or couscous.

Spray a large nonstick skillet with no-stick cooking spray or oil and place over medium-high heat. Dust with Italian herbs and place tofu in pan. Brown both sides of tofu slices. Remove from pan and set aside.

Spray pan again with cooking spray or oil and add garlic, peppers and onions. Saute 4 minutes until lightly browned. Add wine and cook until reduced by half. Return tofu slices to pan and pour in marinara sauce. Bring to a boil, reduce heat and simmer 20 minutes to combine flavors. Add basil leaves to pan and remove pan from the stove top. Allow to cool 5 minutes before serving.

Nutritional information per serving: 229 calories, 37 percent calories from fat, 9 grams total fat, 1 gram saturated fat, no cholesterol, 21 grams carbohydrates, 5 grams total fiber, 1 gram total sugars, 15 grams net carbs, 15 grams protein, 703 milligrams sodium.