Mediterranean tofu casserole

Ingredients

Quantity		Ingredient
1	pack	Cauldron Original Tofu
4	ounces	Aubergine; cut into 1/2in/1cm
		; dice
4	tablespoons	Olive oil
4	ounces	Onion chopped
2	teaspoons	Garlic; crushed
½		Mild green chilli; finely chopped
15	ounces	Tinned tomatoes; chopped
12	fluid ounce	White wine
12	fluid ounce	Light vegetable stock or water
1	tablespoon	Tomato pur‚e
2	ounces	Uncooked pasta; (e.g. shells)
4	ounces	Fennel; cut into
		; 1/2inch/1cm dice
4	ounces	Cauliflower; broken into small
		; florets
4	ounces	Courgettes; cut into
		; 1/2inch/1cm dice
2	ounces	Broad beans
2	ounces	Pitted black olives; quartered
2	tablespoons	Mixed chopped fresh basil and thyme; (or 1tsp/5ml dried
		; mixed herbs)
		Salt

Directions

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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