Tofu Caponata


  • 1 medium onion, diced
  • 1 medium yellow sweet pepper, coarsely chopped
  • 1 c. fresh mushrooms, sliced
  • 2 cloves garlic, minced fine
  • ½ tsp. salt
  • 1 medium eggplant, unpeeled, cut into small cubes
  • 1 tsp. red pepper flakes
  • 2 c. canned petite-diced tomatoes
  • 2 Tbsp. sugar
  • 2 Tbsp. lemon juice
  • 1 14 ounce package water-packed tofu


  1. In a large skillet sprayed with a non-stick cooking spray, sauté onion till clear. Add peppers, mushrooms, garlic, salt, eggplant and red pepper flakes.
  2. Continue to cook until eggplant is brown and a bit wilted. Add tomatoes, sugar and lemon juice. Turn heat down to low.
  3. On a cutting board, cut tofu into strips or cubes. In a separate skillet, sprayed with a non-stick cooking spray, sauté tofu over medium-high heat until golden brown on each side.
  4. Add to mixture above and mix well. Serve over brown rice or whole wheat pasta of your choice.
Browse Cook(s): Brenda Walsh
Browse Theme(s): Italian 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.