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MEDITERRANEAN TOFU CASSEROLE




Source of Recipe


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List of Ingredients




1 packet Cauldron Original Tofu
4oz/100g aubergine, cut into ½in/1cm dice
4tbsp/60ml olive oil
4oz/100g onion chopped

2tsp/100ml garlic, crushed
½ mild green chilli, finely chopped
15oz/425g tinned tomatoes, chopped
12floz/350ml white wine
12floz/350ml light vegetable stock or water
1tbsp/15ml tomato purée

2oz/50g uncooked pasta (e.g. shells)
4oz/100g fennel, cut into ½inch/1cm dice
4oz/100g cauliflower, broken into small florets
4oz/100g courgettes, cut into ½inch/1cm dice
2oz/50g broad beans

2oz/50g pitted black olives, quartered
2tbsp/30ml mixed chopped fresh basil and thyme (or 1tsp/5ml dried mixed herbs)

salt




Recipe



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.