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1
On baking sheet, arrange tofu slices in single layer.
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2
Cover with parchment paper or plastic wrap and set a second baking sheet on top.
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3
Place weights (heavy cans or pans work well) on top of baking sheet.
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4
Let stand 15 minutes to drain.
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5
(For a meatier texture, cover tofu slices with plastic wrap and freeze on baking sheet until ready to use.)
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6
Preheat oven to 350F.
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7
Coat large skillet with cooking spray and place over medium-low heat.
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8
Add onion and bell peppers and cook, stirring often, until softened, 5 to 8 minutes.
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9
Add garlic, basil and oregano and stir 15 seconds.
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10
Add tomatoes and tomato paste.
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11
Mix well, increase heat to high and bring to a boil.
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12
Reduce heat to low, cover and simmer, stirring occasionally, 15 minutes.
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13
Meanwhile, in shallow dish, mix flour with pinch each of salt and freshly ground pepper.
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14
Coat large nonstick skillet or griddle with cooking spray and place over medium-low heat.
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15
Dredge tofu slices in seasoned flour, turning to coat both sides.
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16
Add slices to skillet in batches and cook until lightly browned, about 3 minutes per side, lowering heat if necessary.
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17
As tofu slices are browned, transfer to 3-quart baking dish in single layer.
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18
Recoat pan between batches.
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19
Pour tomato-pepper sauce over tofu and cover dish with parchment paper or foil.
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20
Bake until cacciatore is heated through, 45 minutes to 1 1/2 hours.
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21
(The longer it bakes, the more flavor the tofu will absorb.)
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22
Serve hot.
