Tofu ratatouille
Prep Time
Price Per Serving
Cooking Mode
1 tbsp. tbsp. canola oil
2 chopped onions
2 cloves of garlic, minced
1 medium eggplant, diced
2 zucchini, diced
796 mL (28 oz.) oz. diced tomatoes
454 g (1 lb.) lb. firm tofu
1 tsp. tsp dried oregano
½ tsp. tsp dried basil
To taste salt and pepper
1 tbsp. tbsp. canola oil
2 chopped onions
2 cloves of garlic, minced
1 medium eggplant, diced
2 zucchini, diced
796 mL (28 oz.) oz. diced tomatoes
454 g (1 lb.) lb. firm tofu
1 tsp. tsp dried oregano
½ tsp. tsp dried basil
To taste salt and pepper
Directions
1Heat oil over medium-high in a large pan.
2Add onions and garlic and fry 5 minutes or until soft.
3Add eggplant and cook 10 to 15 minutes, stirring regularly. Add zucchini and cook 5 minutes longer.
4Add tomatoes, tofu, oregano and basil. Salt and pepper to taste. Reduce heat to medium and continue cooking 10 minutes.
5Serve with brown rice or other cereal grain.
6* It is recommended you drain large eggplants before use to remove part of the water and bitterness. To do this, simply cut in half and sprinkle with coarse salt. Let stand 1 to 2 hours, then rinse to remove the salt. Because the bitterness of eggplant varies, this step is not always necessary.
7The soy protein in tofu helps lower the level of blood lipids and prevent cardiovascular disease.
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Personal Note
Personal Note