Mediterranean Tofu Casserole

Ingredients

For the casserole

• 200g tofu, cut into small pieces
• 1 aubergine, cut into 1cm dice
• 4 tbsp olive oil
• 1 small onion, chopped
• 1 clove garlic, crushed
• 1 small green chilli, finely chopped
• 1 x 400g can chopped tomatoes
• 350ml white wine
• 350ml vegetable stock
• 1 tbsp tomato purée
• 50g uncooked soup pasta, e.g. margheritine or conchigliette
• 100g carrot, cut into 1cm dice
• 100g cauliflower, broken into small florets
• 100g courgettes, cut into 1cm dice
• 50g broad beans
• 50g pitted black olives, quartered
• Salt and pepper, to taste

To serve

• 1 tbsp chopped mixed herbs

Method

1. In a non-stick pan, fry the tofu and aubergine gently in the oil, until evenly browned.
2. Remove the tofu and aubergine from pan and set aside.
3. Add the onion to the same pan and cook gently until softened. Add the garlic and chilli and cook for a further minute.
4. Add the remaining ingredients, except for the seasonings and the cooked tofu and aubergine. Simmer gently until the pasta and vegetables are just cooked, about 7-10 minutes.
5. Add the tofu and aubergine back to the pan and heat through.
6. Season to taste. Sprinkle over the chopped mixed herbs and serve.