Tofu Cacciatore


  • 1 block tofu, extra firm or super firm
  • 3 red bell peppers
  • 1 yellow onion
  • 1 tsp. fresh oregano
  • 1/2 c. grape juice
  • 1/3 c. olive oil
  • 3 c. veggie stock
  • 6 oz. tomato paste
  • salt to taste


  1. Heat skillet and add olive oil. Salt tofu to taste and add tofu to skillet and fry until golden.
  2. Slice peppers and onions and sauté until crisp-tender.
  3. Remove tofu from pan when done and set aside.
  4. Add oregano, grape juice, tomato paste and veggie stock to peppers and simmer for about 8 minutes.
  5. Add tofu to the sauce and heat. Serve with sliced polenta. Garnish with parsley.
Browse Cook(s): Chef Javier Renteria
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.