Chicken-less Cacciatore

Ingredients

• 14 ounces tofu 1 package
• firm
• crosswise cut into 1/2 inch
• 8 slices
• drained
• 1 tablespoon tomato paste
• 1/2 large red onion sliced
• 1/2 large sweet red bell peppers sliced
• 1/2 large green bell peppers or yellow
• orange
• sliced
• 2 tablespoons white wine
• 2 cloves garlic minced
• 1 teaspoon basil dried
• 1 teaspoon oregano dried
• 18 teaspoon allspice
• 28 ounces tomatoes
• stewed
• canned 1 can
• lightly drained
• 2 tablespoons canola oil divided

Instructions

1. Preheat the oven to 350F (180C).
2. Heat a large non-skillet pan over medium heat, add 1 tablespoon oil into the pan, then add the onion and sweet bell peppers, cook and stir often, for 5 minutes.
3. Then add the wine, garlic, basil oregano and all spice, cook and stir for about 1 minute.
4. Add the tomatoes and tomato paste.
5. Bring to a boil and allow to simmer for 15 to 18 minutes.
6. Meanwhile heat another large non-skillet pan over medium heat, add the other 1 tablespoon canola oil.
7. Add the tofu and saute for about 5 minutes, until both sides start brown.
8. Put the sauteed the tofu in a 13*9 inches baking dish, then cover with the tomato sauce.
9. Bake for about 60 minutes or more until cooked through.
10. Cool for a few minutes, serve warm with rice if desired.