• 1 pound firm tofu
• 1 tsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 3/4 cup vegetable broth
• 1 cup canned tomaotes, chopped, or 2 fresh tomatoes, chopped
• 1/2 cup sliced fresh mushrooms
• 1/2 cup dry white wine
• 1 tsp dried parsley
• 1 bay leaf
• 1/2 tsp salt
• 1/2 tsp ground allspice
• 1/4 tsp dried rosemary
• 1/4 tsp dried basil
• 1/4 tsp black pepper

Drain the tofu and pat dry with a towel. Cut into 1/2 inch squares.

Heat the oil in a large skillet over medium heat. Sautee the onion and garlic for two minutes. Add the tomato paste, broth, tomatoes, mushrooms, wine, herbs salt and spices and stir thoroughly blended.

Bring the sauce to a boil, reduce the heat, and simmer, covered, for 20 minutes, stirring often.

Add the tofu squares and continue to simmer until the tofu is heated through.

Serve the cacciatore with noodles or pasta.