1-Pan Tofu Cacciatore

  • Author: Flora & Vino
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 3-4 servings


Hearty plant-based cacciatore with bell pepper, onions, and tomatoes over zucchini noodles with tofu cubes for protein. Perfect for easy weeknight dinner.


  • 16 oz. extra-firm tofu, cut into large cubes
  • 12 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
  • fresh parsley or basil, for serving (optional)
  • vegan parm, for serving


  1. Heat avocado oil in an extra large pan over medium heat.
  2. Add cubed tofu with a pinch of salt and pepper and heat for 5-8 minutes, until all sides are lightly browned.
  3. Push to the side to make room for the vegetables and add the sliced onion and bell pepper. Saute for another 5 minutes, until lightly seared and softened.
  4. Sprinkle in the dried thyme and add jarred tomatoes of choice.
  5. Cover the pan, reduce heat to medium low, and cook for 25-30 minutes to allow flavors to meld.
  6. Meanwhile, prepare zucchini spirals by sautéing for 3-5 minutes or, alternatively, you can serve raw.
  7. To serve, divide zucchini spirals between plates and top with cacciatore. Garnish with fresh parsley and vegan parm.
  8. Store leftover cacciatore and zoodles serpartetly in the fridge for 2-3 days and reheat before serving.


*Recipe heavily adapted from the Tone It Up Nutrition Plan

  • Category: Entree, Pasta
  • Cuisine: Vegan, Gluten-Free