YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
Enjoy a warming bowl of savory mushroom ragu enriched with hearty cannellini beans and silken cubes of firm tofu, simmered in a rich tomato base with fragrant garlic and onions. Paired with a medley of herb-roasted vegetables including carrot, zucchini, and red bell pepper, this dish offers a satisfying depth of flavor and texture perfect for any meal of the day.
INGREDIENTS
300g Firm Tofu
150g Button Mushrooms
0.5 cup Cannellini Beans
1 tbsp Tomato Paste
0.5 cup Diced Tomatoes
0.5 medium Onion
2 cloves Garlic
0.5 tbsp Olive Oil (ragu)
1 medium Carrot
1 small Zucchini
0.5 Red Bell Pepper
0.5 tsp Olive Oil (roasting)
Fresh Basil and Thyme
PREPARATION
Press the tofu to remove excess moisture, then cut it into 1-cm cubes.
Preheat the oven to 425°F. Chop the carrot, zucchini, and red bell pepper into bite-size pieces. Toss them with 0.5 teaspoon olive oil, salt, pepper, and a sprinkle of fresh thyme and basil. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
While the vegetables roast, heat 0.5 tablespoon olive oil in a large pan over medium heat. Add the chopped 0.5 medium onion and 2 minced garlic cloves; sauté until translucent and fragrant.
Add the 150g button mushrooms to the pan and cook until they release their moisture and begin to brown.
Stir in the 1 tablespoon tomato paste and let it caramelize for a minute before adding 0.5 cup diced tomatoes and 0.5 cup cannellini beans. Mix well to combine all the flavors.
Gently fold in the cubed tofu and let the ragu simmer for about 8-10 minutes, allowing the tofu to warm and absorb the savory tomato and mushroom flavors.
Finish by stirring in chopped fresh basil and thyme, adjusting salt and pepper to taste.
Plate a generous serving of the mushroom ragu and top with the roasted vegetables. Enjoy this hearty, nutritious meal warm.