Penne Bahamas

Ingredients for 4 servings:

• 500g penne
• 100 ml lime juice
• 100 ml white wine
• 1 mango(s)
• 1 can pineapple chunks (425 g)
• 400g tofu
• 4 tbsp oil
• 2 chili peppers
• 4 garlic cloves
• 1 can black beans (425 g)
• 200 g spring onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Finely chop the garlic, spring onions, chilies, and mango. For the salsa, place the lime juice, wine, three-quarters of the pineapple, half of the mango, and spring onions in the bowl of a food processor, roughly chop, and mix. Cut the squeezed tofu into long cubes. Place half of the salsa in a bowl and toss the tofu in it. Cover and refrigerate for 30 minutes. Reserve the remaining salsa. Meanwhile, cook the pasta according to the package instructions and then drain. Heat oil in a large skillet over medium-high heat. Add the chilies and garlic and cook. Remove the tofu from the salsa and pat dry. Pan-fry on both sides until browned. Add the salsa from the bowl and the reserved salsa. Cook for another four minutes. Add the black beans and cook until the mixture reaches the desired consistency. Add the pasta to the skillet and toss everything together. Sprinkle with the remaining pineapple and mango pieces and then serve.