Wednesday, February 08, 2012

Tofu Cacciatore

Dinner 02/08

Tofu Cacciatore

Yes, the irony of making something that means "hunter style" is not lost upon me ;)

Tofu Cacciatore


16oz tofu, sliced into 8 cutlets

1 tbs. olive oil
1 tbs. tamari
1 tbs. ketchup
1/2 tsp. black pepper

Whisk the marinade together, add the tofu, turn to coat, let sit for at least 20 minutes. On med-low heat, grill (or use a grill pan) the tofu, turning 45° after 4-5 minutes on the first side to get the nice crosshatch marks. Flip the tofu and turn after 3-4 minutes until finished. Remove from the grill and place in a warm oven until the stew is almost finished.


1 tbs. olive oil
2 seitan sausages, sliced

1 tbs. olive oil
1 medium onion, sliced
1 small fennel, sliced
1 clove garlic, minced
1/2 tsp. oregano
salt & pepper

1/4 cup white wine

28oz fire roasted tomatoes
1 red pepper, roasted, peeled, seeded, diced
1/2 cup green olives, diced

Grilled Tofu (from above)

2 tbs. fresh parsley, chopped

In a large saute pan heat the olive oil to med-high and fry the sausages until browned. Remove from the pan and set aside.

Add the additional olive oil and cook the onions and fennel for 4-5 minutes, until lightly browned. Add the minced garlic, salt and pepper to taste and cook for an one additional minute.

Add the white wine and cook for one additional minute.

Add the tomatoes, we like to crush the tomatoes using a potato masher. Then add the roasted peppers, green olives and cooked seitan sausages.

Stir everything to combine, bring to a simmer and cook for 20-25 minutes until thickened. In the last five minutes or so, add the grilled tofu to coat well.

To plate, add the stew to the bowl, place the grilled tofu on top and add the parsley.

Accompanying the stew was another Einkorn flour experiment, this time, bread. Liz wanted to make sandwiches for the kids school lunch, so we broke out the bread machine. The loaf worked out very well, with excellent structure, which allowed for even slicing -- not in a dense, leaden way -- but a nice even structure. Part of the reason we don't use the machine that much was the regular flour made things difficult to cut with any sort of consistency, we usually had to cut 3/4" - 1" slices which were way too big for sandwiches. This works extremely well.

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