Mediterranean tofu casserole

Yield: 4 servings

Measure Ingredient
1 pack Cauldron Original Tofu
4 ounces Aubergine; cut into 1/2in/1cm
\N \N ; dice
4 tablespoons Olive oil
4 ounces Onion chopped
2 teaspoons Garlic; crushed
½ \N Mild green chilli; finely chopped
15 ounces Tinned tomatoes; chopped
12 fluid ounce White wine
12 fluid ounce Light vegetable stock or water
1 tablespoon Tomato pur‚e
2 ounces Uncooked pasta; (e.g. shells)
4 ounces Fennel; cut into
\N \N ; 1/2inch/1cm dice
4 ounces Cauliflower; broken into small
\N \N ; florets
4 ounces Courgettes; cut into
\N \N ; 1/2inch/1cm dice
2 ounces Broad beans
2 ounces Pitted black olives; quartered
2 tablespoons Mixed chopped fresh basil and thyme; (or 1tsp/5ml dried
\N \N ; mixed herbs)
\N \N Salt

1. Drain tofu, cut into 36 pieces. In a non-stick pan, fry tofu and aubergine gently in the oil, until evenly browned. Remove from pan.

2. Add onion to the same pan and cook gently until softened. Add garlic and chilli and cook for a further minute.

3. Add remaining ingredients, and the cooked tofu and aubergine. Simmer gently until pasta and vegetables are just cooked (about 7 minutes). Season to taste.

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