Mediterranean Tofu Casserole

1 package tofu
4 ounces aubergine cut into 1/2 inch dice
4 tablespoons olive oil
4 ounces onion chopped
2 teaspoons garlic, crushed
1/2 mild green chile, finely chopped
15 ounces canned tomatoes, chopped
12 ounces white wine
12 ounces light vegetable broth or water
1 tablespoon tomato purée
2 ounces uncooked pasta, (e.g. shells)
4 ounces fennel, cut into  1/2 inch dice
4 ounces cauliflower, broken into small, florets
4 ounces zucchinis cut into  1/2 inch dice
2 ounces broad beans
2 ounces pitted black olives, quartered
2 tablespoons mixed chopped fresh basil and thyme, (or 1 teaspoon  mixed herbs)
salt

1. Drain tofu, cut into 36 pieces. In a nonstick 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 chili 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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