Tofucarrotcacciatore Recipes

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MELT-IN-YOUR-MOUTH BEEF CACCIATORE



Melt-in-Your-Mouth Beef Cacciatore image

Tender roast beef cooked cacciatore-style in your slow cooker with lots of bell peppers, onions, and mushrooms in a hearty red wine tomato sauce. Serve with garlic mashed potatoes and garlic bread.

Provided by Challengergurl

Categories     World Cuisine Recipes     European     Italian

Time 6h20m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 (2 1/2 pound) boneless beef chuck roast
3 tablespoons chopped garlic
salt and ground black pepper to taste
2 onions, cut into wedges and sliced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 ½ cups water
1 green bell pepper, coarsely chopped
1 cup quartered fresh mushrooms
1 cup dry red wine (such as Cabernet or Merlot)
1 tablespoon white sugar
1 teaspoon fennel seed
1 teaspoon Italian seasoning
1 teaspoon dried thyme

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.
  • Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
  • Cook on Low for 6 hours.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 18.9 g, Cholesterol 64.6 mg, Fat 19.5 g, Fiber 3.9 g, Protein 20 g, SaturatedFat 6.8 g, Sodium 279.2 mg, Sugar 6 g

STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS



Stir-fried Tofu With Carrots and Red Peppers image

Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 20m

Yield Serves four

Number Of Ingredients 15

12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 cup thinly sliced mushrooms
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)

Steps:

  • Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
  • In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
  • Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 415 milligrams, Sugar 3 grams

TOFU CACCIATORE



Tofu Cacciatore image

This is a super-healthy, vegetarian version of an Italian favorite. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the wonderful flavor of the sauce. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Also, don't limit yourself to just tofu here. I made this for both vegetarians and meat eaters. Make the sauce as written, and then substitute half the amount of tofu with 4 boneless chicken breasts. Then I bake for about an hour, in separate dishes, of course.

Provided by Kozmic Blues

Categories     Soy/Tofu

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs firm tofu
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
crushed red pepper flakes (optional)
3 (14 1/2 ounce) cans diced tomatoes
2 tablespoons tomato paste
1/4 cup flour, for dredging
grated parmesan cheese or romano cheese, for topping

Steps:

  • To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.
  • Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
  • Halfway through, you may dump the plate of water and flip the tofu block.
  • For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
  • For the cacciatore: Preheat oven to 350 degrees.
  • Coat a large, non-stick skillet with cooking spray, and heat over medium low.
  • Add onion and bell peppers and cook until softened, about 5-8 minutes.
  • Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
  • Next, add the diced tomatoes, and tomato paste.
  • Mix well and bring sauce mixture to a boil.
  • Reduce heat to low, and simmer the sauce covered for about 15 minutes.
  • While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.
  • Mix flour with a good pinch of salt and pepper.
  • Spray a nonstick skillet with cooking spray, and place over medium low heat.
  • Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
  • Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
  • Watch that the pan doesn’t get too hot, and lower the heat if necessary.
  • This step needs to be done in two batches.
  • Be sure to re-coat the pan with spray for the second batch.
  • As the tofu slices are finished browning, place them in a baking dish in a single layer.
  • Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
  • Bake until heated through (about 45 minutes to 1 ½ hours) The longer the tofu bakes, the more flavor it will absorb.
  • Serve hot.

Nutrition Facts : Calories 152.5, Fat 5.2, SaturatedFat 1.1, Sodium 381.4, Carbohydrate 19, Fiber 4.4, Sugar 8.5, Protein 11.6

CRISPY TOFU AND CABBAGE STIR-FRY



Crispy Tofu and Cabbage Stir-Fry image

This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)

Steps:

  • In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
  • Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
  • In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

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