Vegetarian Eggless Vegan Gluten Dairy Wheat Free
Tofu, cut into 1cm/1/2 inch cubes
1 teasp Olive Oil
1 large Onion, chopped
3 Garlic Cloves, crushed
3 tbsp Tomato Puree
120ml/4fl.oz. Fresh Vegetable Stock
2 fresh tomatoes, chopped
50g/2oz Mushrooms, sliced
60ml/2fl.oz. Vegan White Wine (check ingredients label)
1 tbsp Freshly Chopped Parsley
1 Bay Leaf
1/2 teasp Dried Rosemary
1 tbsp Freshly chopped Basil
Salt and Black pepper
1. Heat the oil in a large frying pan, add the onion and garlic and sauté for 2
2. Add the tomato puree, stock, tomatoes, mushrooms, wine, herbs, salt, and
spices and bring to the boil, stirring constantly. Reduce the heat, cover and
simmer for 20 minutes, stirring from time to time.
3. Add the tofu squares and continue to simmer until the tofu is heated through.
4. Serve hot with Dairy/Gluten
free Noodles, Gluten
Free Pasta, Dairy
Free Pasta Dairy
Free Potato Gnocchi or Rice.
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