How to make it

  • Toss tofu, pepper and ¼ tsp Cabernet salt in a bowl until coated.
  • Place the oil in the bottom of a large pot and place over high heat.
  • When shimmering, add the tofu in one layer and brown on all sides. Remove to a bowl with a slotted spoon.
  • Reduce the heat to medium and add the onions, leeks, eggplant, zucchini and carrot. Cook until softened and browned, adding a touch of water if things stick too much.
  • Stir in the garlic, tomatoes and cauliflower and cook another 3-4 minutes.
  • Add water, tomato paste, nutritional yeast, Parmesan rind, herbs and black pepper. Bring to a boil.
  • Reduce heat and simmer, uncovered, for 20 minutes. Remove the Parmesan rind.
  • Stir in the salt, tofu and pasta. Cook, uncovered, for 20 minutes, until pasta is cooked.
  • Remove from heat and stir in kale until wilted. Serve.

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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 246.1
    Total Fat: 8.6 g
    Cholesterol: 0.0 mg
    Sodium: 348.0 mg
    Total Carbs: 34.4 g
    Dietary Fiber: 9.0 g
    Protein: 12.7 g
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