Mediterranean Tofu Casserole
1 package tofu
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.
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)
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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