1-pan Tofu Cacciatore with Zoodles, bell pepper, onions, tomato, and tofu cubes for protein. Perfect for easy weeknight dinner!
How long have you been digging the plant-based life?
When the doctor asked me recently how long I’d been vegan, I had to stop and do that thing where you mentally count on your fingers.
1…2…3…4…5…
“Six years this fall!” I said, surprising myself.
Wow, that’s a whole lot of plants, friends.
Considering it’s my 6-year “plantiversary”, let’s cozy up to this 1-Pan Tofu Cacciatore with Zoodles.
One pan to rule them all packed with peppers, protein, and simply delicious seasoning over zucchini spirals!
Dan’s been gone on travel the past few days and Harper has been moping around acting like she lost her only friend.
She spent the entirety of the first night downstairs, just waiting on the door to open that never did, only coming upstairs around 5 AM to whine and communicate to me that dad was still gone and that she wasn’t at all happy about it.
By Day 2 she resigned herself to hanging out with dear old mom, ears pricking up whenever there was a promising dad-like noise from outside.
Needless to say, it’s going to be emotional reunion tonight when he walks in the door.
Something about having the house to myself makes me all the more motivated to make a home cooked dinner, so this easy cacciatore has been on repeat.
I spent the past two nights happily spooning bites into my mouth while watching Game of Thrones and trying not to cry into my zoodles.
What You Need to Make 1-Pan Tofu Cacciatore
Here’s what you need to make 1-Pan Tofu Cacciatore:
- extra-firm tofu
- avocado oil
- Himalayan sea salt
- Black pepper
- yellow onion
- bell pepper
- garlic powder
- tomatoes
- dried thyme
- Cece’s Veggie Co. Noodles Zucchini Spirals
- parsley or basil
- vegan parmesan
That’s it!
How to Make 1-Pan Tofu Cacciatore
You’re going to love this fresh plant-based take on cacciatore that comes together quickly with easy ingredients!
Tofu cubes takes the place of chicken in the traditional version for protein.
Sweet peppers, onions, and juicy tomatoes create the base, then you let it all cook down for 30 minutes to stewed perfection.
The seasoning is a simple mix of Himalayan sea salt, black pepper, and dried thyme.
Serve with Zoodles or Noodles
If you’re looking for more flair, try adding in some red pepper flakes for heat or a splash of white or red wine for acidity.
I love using tofu in this recipe because it acts like a sponge and soaks in all of the herbs and sweet tomato-y flavor while simmering.
Instead of serving the cacciatore over noodles, I opted to use Cece’s Veggie Co. Noodles Zucchini Spirals as the base!
Tender zucchini is perfect to twirl and capture all of the cacciatore so you don’t lose any flavor with each bite.
It also works well with the summer veg theme as bell peppers and tomatoes and zucchini are all in season around the same time!
How to Serve 1-Pan Tofu Cacciatore
This 1-Pan Tofu Cacciatore with Zoodles is perfect for meal prep, date night, family meals, and solo dinner seshes.
Sometimes I like to add in a cup of greens or more with the peppers for extra vegetables, so add in whatever sounds good!
I’ve done broccoli and green beans and both were fantastic.
I tripled my usual recipe so you have easy instructions to make multiple servings, but most of the time I divide the recipe by thirds and make a single serving for myself.
This is also helpful if you have smaller pans and burners like I do in my kitchen!
Enjoy, friends!
More Vegan Noodles
-
SunButter Ramen Noodle Bowls
-
Veggie Noodles With Lentil Walnut Mushroom Bolognese
-
1-Pot SunButter Pasta
-
Soba Noodle Stir-Fy With White Wine Garlic Sauce
-
Cashew Butter Soba Noodle Stir Fry
-
Tahini Tempeh And Sweet Potato Noodle Bowl
-
Spaghetti Squash Noodle Bowls
-
Butternut Squash Noodle Cranberry Salad
-
Rainbow Veggie Noodle Bake
-
Sesame Tahini Soba Noodles
-
Spicy Almond Butter Sweet Potato Noodle Bowls
-
Butternut Pasta Primavera
-
Rainbow Rice Noodle Bowls With Miso Tahini Dressing
I Want to Hear From You
If you make this 1-Pan Tofu Cacciatore recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren

1-Pan Tofu Cacciatore
- Total Time: 1 hour
- Yield: 3-4 servings
- Diet: Vegan
Description
1-pan Tofu Cacciatore with zoodles, bell pepper, onions, tomato, and tofu cubes for protein. Perfect for easy weeknight dinner!
Ingredients
- 16 oz. extra-firm tofu, cut into large cubes
- 1–2 tsp avocado oil (if oil-free, sub vegetable broth as needed)
- Himalayan sea salt
- Black pepper
- 1 small yellow onion, cut into thin strips
- 3 bell peppers (any color), cut into thin strips
- 1/2 tsp garlic powder
- 18-oz. can diced, crushed, or whole tomatoes
- 1 tsp. dried thyme
- 2 packages Cece’s Veggie Co. Noodles Zucchini Spirals
For serving
- fresh parsley or basil
- vegan parmesan
Instructions
- Heat the avocado oil in an extra large pan over medium heat.
- Add in the cubed tofu with a pinch of salt and pepper and heat for 5-8 minutes, until all sides are lightly browned.
- Push to the side to make room for the vegetables and add the sliced onion and bell pepper. Sauté everything for another 5 minutes, until lightly seared and softened.
- Sprinkle in the dried thyme and add jarred tomatoes of choice.
- Cover the pan, reduce heat to medium low, and cook for 25-30 minutes to allow flavors to meld.
- Meanwhile, prepare the zucchini spirals by sautéing them in the pan for 3-5 minutes. Alternatively, you can also serve them raw.
- To serve, divide the zucchini spirals between plates and top with the tofu cacciatore. Garnish the plate with fresh parsley and vegan parmesan.
- Store leftover cacciatore and zucchini noodles in separate airtight containers in the refrigerator for 2-3 days and reheat before serving.
Notes
Recipe heavily adapted from the Tone It Up Nutrition Plan
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Entree, Pasta
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
This post is brought to you by Cece’s Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
I made this on the weekend. It’s so delicious! The only change I made was I made my own noodles (yellow squash ones). Divine.