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.