Rigatoni and Tofu with Eggplant Sauce

  eggplantThe secret to this dish is the tofu. Try to get it as chewy as possible. Do this by cooking the tofu on a low fire, for a long time.

Brook Katz’s RecipesIngredients:

1 lb. firm tofu
2 large eggplants- peeled and cubed
2 large onions – chopped
4 cloves garlic – chopped
1 green pepper – chopped
1 red pepper – chopped
1 Tbsp. raw sugar/sweetener
1 Tbsp. dried basil
1 tsp. oregano
1 cup black olives – sliced (pitted!)
2 Tbsp. olive oil
Sea salt and fresh ground black pepper to taste
Red Star nutritional yeast for garnish
1lb. Rigatoni noodles
Preparation: In a skillet, heat the oil and cook the eggplant, onions and garlic on a medium low heat, and cover. Cook till the eggplant becomes soft. Transfer to a blender, puree, and set aside. Meanwhile take the tofu cubes and brown them in the skillet, on a low fire. Cook for 20-30 minutes until they are chewy. Return the eggplant puree and the rest of the ingredients except the pasta, olives and yeast, and simmer for about 10-15 minutes adding water if needed. Cook the pasta and drain. Place the pasta on a platter and pour the eggplant and tofu on top. Garnish with the olives and sprinkle with the yeast.

Serves 6 people

 

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