Mediterranean tofu casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cauldron Original Tofu |
| 4 | ounces | Aubergine; cut into 1/2in/1cm |
| ; dice | ||
| 4 | tablespoons | Olive oil |
| 4 | ounces | Onion chopped |
| 2 | teaspoons | Garlic; crushed |
| ½ | 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 |
| ; 1/2inch/1cm dice | ||
| 4 | ounces | Cauliflower; broken into small |
| ; florets | ||
| 4 | ounces | Courgettes; cut into |
| ; 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 |
| ; 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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