Recipe for Mediterranean Tofu Casserole

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1 pkt	Cauldron Original Tofu
4 oz	Aubergine, cut into 1/2in/1cm dice
4 tbl	Olive oil
4 oz	Onion chopped
2 tsp	Garlic, crushed
1/2 x	Mild green chilli, finely chopped
15 oz	Tinned tomatoes, chopped


1 tbl	Tomato puree
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 tbl	Mixed chopped fresh basil and thyme, (or 1tsp/5ml dried mixed herbs)

Instructions:

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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