Chicken-less Cacciatore

• 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

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.

tomato paste, red onion, sweet red bell peppers, green bell peppers, white wine, garlic, basil, oregano, allspice, tomatoes, canola oil

Taken from recipeland.com/recipe/v/chicken-less-cacciatore-50016 (may not work)