I get my groceries delivered by Sainsbury’s every week, and if they don’t have something available that I ordered, they substitute something they feel is acceptable. I can return the item for a full refund if I choose. This week I ordered Cauldron Tofu which they substituted with Cauldron Organic Tofu Mince. I have never tried this particular product, but i’m a big fan of vegetarian mince, so I decided to give it a try.
Tonight I made a wonderful pasta bake using the tofu mince. It turned out delicious. I couldn’t really differentiate the Cauldron Organic Tofu Mince from other vegetarian mince products (Quorn, Sainsbury’s Meatfree range, Marks and Spencers own, or even dried Soya Mince from Holland and Barratt) so I can’t say just yet whether or not I would buy it again. I’ll compare nutrition and price when I get the time, and maybe that will help decide.
- 1 package dried pasta (shells, bowties, or anything else)
- 2 cartons organic chopped tomatoes
- 1 package (180g) Cauldron Organic Tofu Mince (or other vegetarian mince)
- 1 onion, minced
- 2 cloves minced garlic
- 100g (1/2 bag) kale
- 1 small aubergine, cut into 1-inch pieces
- shredded light cheese
- Cook pasta according to instructions. During the last 4 minutes, add the washed kale. When cooked, drain and return to pan. Drizzle a little olive oil and season with salt.
- In a medium pan, fry the onion in a little olive oil until soft (2-3 minutes). Add the garlic and stir for 30 seconds. Add the tofu mince and the aubergine and stir to combine. Add the chopped tomatoes and simmer with the lid on the pan, stirring occasionally for 8 minutes, or until the aubergine is cooked through. Season with salt and pepper.
- Add the pasta and kale to a baking dish. Pour the sauce on top. Sprinkle with shredded cheese. Bake for 10 minutes, or until cheese is melted and starting to brown.