- 1 garlic clove
- 3/5 sundried tomatoes
- 1 tsp. dried Italian seasoning
- 1 tsp. dried oregano
- 200/250 g tofu in cubes
- 20 g olive oil
- 1 pepper
- 1 zucchini
- 60 g baby spinach or 150 g mushrooms
- 1 large onion
- 1 carrot
- 3 garlic cloves
- 1 tbsp. dried Italian seasoning
- 25 g olive oil
- 1 can of diced tomatoes 796 ml
- 2 tbsp. vegetable stock paste
- 450 g water
- 340 g gluten-free penne
Place zucchini and bell pepper in mixing bowl. Chop 2 sec/speed 5. Put in Varoma dish. Add baby spinach over and leave a "chimney" in the centre in order to let the steam go through.
Put garlic clove and sundried tomatoes in mixing bowl. Chop 5 sec/speed 4.
Add tofu cubes, olive oil, salt, pepper, dried seasoning. Chop 4 sec/speed 4. Reserve on Varoma tray.
Place onion, carrot, and garlic clove in mixing bowl. Chop 5 sec/speed 5.
Add olive oil and sauté 3 min/120°/speed 1.
Add diced tomato can, vegetable stock paste and water. Heat 15 min/100°/speed 2, with the measuring cup.
At the tone, add the penne through the lid's opening and position Varoma. Cook 9 min/Varoma/reverse/simmering.
At the tone, blend all preparation in a serving bowl and serve.
Express recipe: Use marinated tofu and omit the marinade step. • Used in this recipe: Catelli Gluten-free penne (8 minutes cooking time)