Ingredients
1
packet Cauldron Original Tofu
4oz/100g
aubergine, cut into ½in/1cm
dice
4tbsp/60ml
olive oil
4oz/100g
onion chopped
2tsp/100ml
garlic, crushed
½ mild
green chilli, finely chopped
15oz/425g
tinned tomatoes, chopped
12floz/350ml
white wine
12floz/350ml
light vegetable stock or water
1tbsp/15ml
tomato purée
2oz/50g
uncooked pasta (e.g. shells)
4oz/100g
fennel, cut into ½inch/1cm
dice
4oz/100g
cauliflower, broken into small florets
4oz/100g
courgettes, cut into ½inch/1cm
dice
2oz/50g
broad beans
2oz/50g
pitted black olives, quartered
2tbsp/30ml
mixed chopped fresh basil and thyme (or 1tsp/5ml dried mixed herbs)
salt
Method
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.
|
