Tofu alla Cacciatore

In Italy, alla cacciatora, “hunter style,” refers to dishes made with fowl, game birds or even rabbit, the result of the day’s catch prepared by the hunters. Originally it was a simple dish comprised of the quarry, prepared possibly in the field with foraged vegetables, herbs, wild mushrooms, onions, tomatoes, garlic and red or white wine. In America, the dish has mutated to include bell peppers and farmed mushrooms. I’ve researched several recipes to to find a standard recipe. I discovered that cacciatore is much like recipes for chili, everyone makes it differently. I found recipes that included black olives, reminiscent of puttanesca, celery and carrots. In early recipes there is the occasional addition of chicken or game stock. Some recipes call for a little tomato paste, others utilize whole peeled tomatoes, others crushed tomatoes.

In order to create a vegetarian option, I created a recipe with tofu in place of animal protein. Though I was unable to bag tofu in the wild, I did manage to harvest one at the local grocery. I made the recipe gluten free though at home I did serve it over durum wheat pasta. In my research I discovered a variety of herbs, that the choice resides with the cook. Thyme, rosemary, oregano, sage and bay leaves are generally chosen. This recipe includes a small amount of basil for it was present in the can of crushed tomatoes.

TOFU alla CACCIATORE

Ingredients:

1 pound extra firm tofu

2 red, yellow or orange bell peppers, the green have a flavor profile that I don’t like in this dish

8 ounces crimini mushrooms

1 medium onion

3 cloves garlic

5 tablespoons extra virgin olive oil, divided

1 fourteen ounce can crushed tomatoes

1/2 cup red wine

1/2 cup rice flour

1 teaspoon oregano

1/2 teaspoon dry rosemary

1/4 teaspoon crushed red pepper flakes

2 tablespoons capers, optional

2 tablespoons chopped parsley

Salt and pepper

Method:

Put the rice flour in a resealable gallon sized plastic bag and season well with salt and pepper and set aside

Cut the block of tofu into pieces approximately 1/2 inch by 1/2 inch by 1 inch

Trim the peppers and cut into roughly one inch pieces

Trim the onion and rough chop

Crush and mince the garlic

Quarter the mushrooms

Heat 3 tablespoons of olive oil in a sauté pan on medium heat and meanwhile add the tofu cubes to the seasoned flour in the bag and with the bag sealed, shake and toss around the tofu until evenly coated

Remove the tofu from the bag, shaking off any excess rice flour and sauté the tofu in the olive oil turning to evenly cook on both sides. A light toasty color is all you want; otherwise, the tofu will get leathery

Remove the tofu from the pan and add the remaining olive oil to the pan and cook the onion until lightly browned and then add the peppers and cook until beginning to soften. Add the mushrooms and finally, add the garlic and cook for another 3 minutes or so

Add the oregano, rosemary, red pepper flakes and season with salt and pepper

Add the red wine and reduce by half

Add the crushed tomatoes and capers if using, and bring to a simmer

Continue to cook for a few minutes and check for seasoning

Add the tofu back to the pan and heat through

If the sauce is too thick, add some water or vegetable stock. Do not add wine at this point because it will exude a raw wine flavor to the dish which is unappetizing

For service:

Serve over pasta, polenta, rice or another starchy base with a shower of chopped parsley. A little grated Parmigiana over top, a nice addition if you’re not dairy free

A relatively simple recipe, Americanized for sure but not far from some authentic recipes. Of course, tofu is not exactly a hunter’s quarry but it makes a nice dish regardless , is satisfying and maybe a little Earth friendly to boot.

Enjoy!