Recipe: Tofu Cacciatore

2 lbs tofu, cut into 1/2 inch thick slices
cooking spray
1 medium onion - sliced
1 red bell pepper - cored and sliced
1 green bell pepper - cored and sliced
1 tbsp garlic - finely chopped
2 tsp dried basil
2 tsp dried oregano
15 oz can chopped tomatoes - drained
2 tbsp tomato paste
1/4 cup flour
sea salt
black pepper

To squeeze ecess moisture from tofu, place slices on a baking sheet. Cover with parchment paper or plastic wrap and set a second baking sheet on top. Place weights (heavy cans or pans) ontop of baking sheet. Set aside for 15 minutes. If you want a meatier texture, spread tofu slices on a baking sheet, cover with plastic wrap and freeze until ready to use.

Preheat oven to 350.

Spray saute pan with cooking spray and place pan over low heat. Add onions and peppers and cook, Stirring frequently for 5 mintues. Add garlic, basil and oregano and cook, stirring, for 15 minutes. Stir in tomatoes and tomato paste. Cover and simmer for 15 minutes.

While Sauce is simmering, brown tofu, combine flour, salt and pepper in shallow dish. Spray a large saute pan or griddle with cooking spray and place pan over low heat.

Dredge tofu slices in seasoned flour and light brown on both sides. As the pieces are browned, transfer to a baking dish. Cover tofu with tomato-pepper sauce. Cover baking dish with parchement paper or alumium foil. Bake for 45 to 90 minutes - the longer teh cacciatore bakes, teh more flavor the tofu will absorb.