| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Cauldron Original Tofu |
| 4 |
oz |
Aubergine; cut into 1/2in/1cm |
|
|
; dice |
| 4 |
tb |
Olive oil |
| 4 |
oz |
Onion chopped |
| 2 |
ts |
Garlic; crushed |
| 1/2 |
|
Mild green chilli; finely chopped |
| 15 |
oz |
Tinned tomatoes; chopped |
| 12 |
fl |
White wine |
| 12 |
fl |
Light vegetable stock or water |
| 1 |
tb |
Tomato pur.e |
| 2 |
oz |
Uncooked pasta; (e.g. shells) |
| 4 |
oz |
Fennel; cut into |
|
|
; 1/2inch/1cm dice |
| 4 |
oz |
Cauliflower; broken into small |
|
|
; florets |
| 4 |
oz |
Courgettes; cut into |
|
|
; 1/2inch/1cm dice |
| 2 |
oz |
Broad beans |
| 2 |
oz |
Pitted black olives; quartered |
| 2 |
tb |
Mixed chopped fresh basil and thyme; (or 1tsp/5ml dried |
|
|
; mixed herbs) |
|
|
Salt |
INSTRUCTIONS
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.
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