Thursday, July 24, 2008

Ratatouille with Tofu

I have been wanting to make this recipe ever since I saw it in Cooking Light. I love tofu and ratatouille and so I thought the combination of the two, would be excellent. I was sooo right! This was absolutely delicious- one of the best dinners we have had in a while. I didn't use reduced fat tofu because I had some in the fridge that was not reduced fat, but it still was light. I served it over rice noodles as suggested and it was a hit. And it is all taken care of on the stovetop, as the oven is not fixed yet. I will definitely be making this again!
Ratatouille with Tofu from Cooking Light

Cooking spray
1 cup finely chopped carrot
1/2 cup finely chopped onion
1/4 cup chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons minced garlic (about 4 cloves)
2 cups finely chopped reduced-fat firm tofu, drained (about 11 ounces)
2 cups diced eggplant
1 cup diced zucchini
1 cup chopped plum tomato
4 teaspoons Pesto Coulis*
2 (14-ounce) cans no-salt-added tomato sauce
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot to pan; sauté 6 minutes. Add onion, basil, thyme, and garlic; sauté 4 minutes. Add tofu, eggplant, and zucchini; sauté 4 minutes or until tender. Add chopped tomato, Pesto Coulis, and tomato sauce; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat; stir in cumin, salt, and pepper

*Pesto Coulis
1 cup parsley leaves (about 1 bunch)
1 cup basil leaves (about 1 bunch)
1/2 cup chopped green onion
1/2 cup extravirgin olive oil

1. Combine all ingredients in a food processor. Pulse until smooth.


Alexa said...

My type of meal. I love making ratatouille and having it over any type of grain for lunch the next day. It's also great with eggs.