Most of the ragouts I've made in the past have tended to be a bit on the heavy side. This one however, was very light and delicately spiced.
I think this ragout would be equally good without the tofu, as its addition did nothing for me. Serve with some homegrown new potatoes.
4 tablespoons olive oil
250g firm tofu, cut into cubes
4 - 6 garlic cloves, crushed
¼ teaspoon crushed red pepper flakes
1 x 400ml can of tomatoes, crushed
½ teaspoon dried basil or 1 tablespoon of minced fresh basil
Salt and pepper to taste
1 medium head of cauliflower, cut into bite size florets
Generous handful of frozen peas, thawed
In a wide pot, heat 3 tablespoons of the olive oil. Fry the tofu until golden all over and then remove to a plate.
Reduce the heat and pour in the remaining oil. Saute the garlic, red pepper flakes until the garlic begins to just brown. Add in the chopped tomatoes and its juices, along with the basil and seasoning to taste. Bring to the boil. Cook for about 5 minutes, before stirring in the cauliflower. Cook for about 15 minutes or until just tender, then stir in the tofu and peas and cook until both are heated through. Serve immediately with some potatoes. Adapted from Quick Vegetarian Pleasures by Jeanne Lemlin.