When Ethan first became vegan, one of the few restaurants near our house that had vegan options was the Osteria attached to Whole Foods.  As the name suggests, the cuisine here was Italian. One of the vegan options offered was Tofu Cacciatore served over spaghetti squash.  Ethan loved it, so I decided that I should try making it at home. The Osteria is now long gone, but we can have this meal anytime we want.  Serve it over pasta or spaghetti squash to get even more vegetables into your meal.  If you want to save some time, you can use pre-baked tofu and toss it in.  If you aren’t a tofu fan, or are making this for an omnivore, try using some Beyond Meat Chicken-Free Strips, in place of the tofu.

1 Block of tofu halved and pressed (or 1 package Beyond Meat Chicken-Free Strips, lightly seasoned or grilled).
3 tablespoons olive oil + more for brushing tofu
1 onion, chopped
1 large red bell pepper, chopped
1 large yellow pepper, chopped
1 orange pepper, chopped
3 garlic cloves, finely chopped
¾ cup dry white wine
¼ cup red wine
1 (28-ounce) can diced tomatoes with juice
¾ cup vegetable broth
1½ teaspoons dried oregano leaves
¼ cup coarsely chopped fresh basil leaves


1. In a large heavy saute pan, heat 3 TBL of olive oil over a medium flame.

2. Add the onion and sauté until it starts to caramelize, about 6 minutes.

3. Add the bell pepper and sauté another 5 minutes.

4. Add the garlic and sauté 1 more minute.  Season with salt and pepper.

5. Add the wines and simmer until reduced by half, about 3 minutes.

6. Add the tomatoes with their juice, broth, oregano, and basil.  Bring the sauce to a simmer. Continue simmering over medium-low about 30 minutes If necessary, boil the sauce until it thickens slightly, about 3 minutes.

When the sauce is ready, prepare the tofu:

1. Heat a grill pan over high heat.

2. Bush tofu with olive oil.

3. Put tofu on the gill pan and cook for 2-3 minutes per side.

4. Once grilled, cut the tofu into cubes and fold into to the sauce.

Serve over spaghetti squash or pasta