Tofu – and tempeh – Napolitana

Following on from my tempeh post, here is a tasty dish that I knocked together the other day that uses tempeh and tofu together.

It’s actually adapted from a chicken recipe with tofu instead of chicken, and tempeh instead of bacon.

I have no idea why it is called Napolitana, as there is not a tomato in sight, which is what you would usually associate with a recipe of that name.

Ingredients:

  • Tofu
  • Tempeh
  • Carrot(s)
  • Celery
  • Onion
  • Garlic
  • Bouquet garni
  • Stock
  • Oil
  • Pasta – spaghetti or linguine for choice
Ingredients

Mornay sauce:

  • Oil
  • Flour
  • Soya milk
  • Cheese
  • Cream/yoghurt (optional)

Slice tempeh into small fingers, and add to pan with olive oil. Put tofu on top and add sliced veg, garlic and bouquet garni. Cover and cook slowly, then add stock and simmer until veg are ready.

Cook and drain pasta, lightly oil serving dish to prevent sticking, and then add pasta to overproof pie dish or lasagna dish.

Pasta transferred to serving dish

Make sauce.

Preparing sauce

Slice tofu and arrange on top of pasta, surround with veg and gravy. Then pour over the sauce, sprinkle some cheese on top. Finish under grill.

Pasta with casserole and sliced tempeh laid on top
Finished dish, complete with Mornay sauce, and a light covering of grated cheese

This is an easy, relatively cheap, and tasty recipe – the only downside is the amount of pans that need washing up. So, as soon as you have drained the pasta, fill the sink and start washing the pans in turn as you transfer and combine everything into the final baking dish. At least that way, when you finish, there is only one pan to wash – and not four.

I used half a block of tofu (cost £1) and a third of a small tempeh block (around 1€). If you wanted extra flavour, you could always marinate either or both of them. I used strong organic cheddar for the sauce and half a carton of Yeo Valley organic yoghurt to finish it off.

For quantities of liquid, somewhere between a quarter and half a pint of stock, and up to half a pint of soya milk for the sauce. I’ve no idea how much flour I used as I don’t have scales, probably a couple of large spoonfuls. Total cost between £3 and £4 max.

It served two greedy people for an evening meal with a beetroot and green salad, and made breakfast for one of those greedy people, plus a little bit for the dog as well.

With acknowledgements to Rosemary Hume and Muriel Downes, Penguin Cordon Bleu Cookery.

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One comment on “Tofu – and tempeh – Napolitana

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