Cacciatore Tofu with Capers and Baby Olives
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2-4
A hearty Italian classic flavour combo that just works! Rich red ripe tomatoes, a splash of wine, ripped fresh basil, salted capers and baby olives all happy to bubble away together for a family dinner everyone will love! Go heavy on the garlic for a good punch of flavour..go're garlic breath won't bother me! ;)
  • 2 tablespoons Olive Oil
  • 1 Onion, finely chopped
  • 3 Garlic cloves, crushed
  • ¼ cup dry White Wine
  • 500g Tomato Passata
  • 450g Firm Tofu, sliced 1cm thick
  • 50g small mixed Mediterranean Olives
  • 1 tablespoon Capers, washed
  • 1 small Bullet Chilli, sliced thin (optional)
  • Fresh basil to serve.
  1. In a pot heat the oil and add the onions & garlic, saute for a few minutes.
  2. Add wine, passata, olives and capers. Simmer.
  3. Season to taste.
  4. Char-grill the slices of tofu (well oiled) and turn each side after 1-2 minutes.
  5. Arrange tofu slices in bowls, top with cacciatore sauce, ripped basil and optional chilli.
  6. Serve with crusty bread and a generous glass of wine and enjoy!
Recipe by The Vegan Pantry at