The 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 |
