Mediterranean tofu casserole

4 servings

Ingredients

QuantityIngredient
1packCauldron Original Tofu
4ouncesAubergine; cut into 1/2in/1cm
; dice
4tablespoonsOlive oil
4ouncesOnion chopped
2teaspoonsGarlic; crushed
½Mild green chilli; finely chopped
15ouncesTinned tomatoes; chopped
12fluid ounceWhite wine
12fluid ounceLight vegetable stock or water
1tablespoonTomato pur‚e
2ouncesUncooked pasta; (e.g. shells)
4ouncesFennel; cut into
; 1/2inch/1cm dice
4ouncesCauliflower; broken into small
; florets
4ouncesCourgettes; cut into
; 1/2inch/1cm dice
2ouncesBroad beans
2ouncesPitted black olives; quartered
2tablespoonsMixed chopped fresh basil and thyme; (or 1tsp/5ml dried
; mixed herbs)
Salt

Directions

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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