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Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 pkt Cauldron Original Tofu
- 4 ounce Aubergine, cut into 1/2in/1cm dice
- 4 Tbsp. Extra virgin olive oil
- 4 ounce Onion minced
- 2 tsp Garlic, crushed
- 1/2 x Mild green chilli, finely minced
- 15 ounce Tinned tomatoes, minced
- 12 fl ounce White wine
- 12 fl ounce Light vegetable stock or possibly water
- 1 Tbsp. Tomato puree
- 2 ounce Uncooked pasta, (e.g. shells)
- 4 ounce Fennel, cut into 1/2inch/1cm dice
- 4 ounce Cauliflower, broken into small florets
- 4 ounce Courgettes, cut into 1/2inch/1cm dice
- 2 ounce Broad beans
- 2 ounce Pitted black olives, quartered
- 2 Tbsp. Mixed minced fresh basil and thyme, (or possibly 1tsp/5ml dry mixed herbs) Salt
Direcciones
- 1. Drain tofu, cut into 36 pcs. In a non-stick pan, fry tofu and aubergine gently in the oil, till proportionately browned. Remove from pan.
- 2. Add in onion to the same pan and cook gently till softened. Add in garlic and chilli and cook for a further minute.
- 3. Add in remaining ingredients, and the cooked tofu and aubergine. Simmer gently till pasta and vegetables are just cooked (about 7 min). Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 252 | 55% |
| Total Fat 28.3g | 35% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 394mg | 16% |
| Potassium 587mg | 17% |
| Total Carbs 30.22g | 8% |
| Dietary Fiber 6.6g | 22% |
| Sugars 5.4g | 4% |
| Protein 7.17g | 11% |
