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Receta Mediterranean Tofu Casserole
by Global Cookbook

Mediterranean Tofu Casserole
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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.