Ingredients
1 Pack Cauldron Tofu block
500g gluten-free pasta
Olive oil
Sauce:
1 small red onion, finely diced
3 garlic cloves, crushed
60g black olives, sliced (roughly 1/2 cup)
30g capers, diced (roughly 1/4 cup)
1 tsp dried oregano
Pinch chilli flakes
680g tomato passata
Juice 1/2 lemon
Handful fresh parsley, chopped
Salt & pepper