Ratatouille with Tofu

Ratatouille with Tofu
Photo by Randy Mayor

Ingredients

  • 4 teaspoons Pesto Coulis
  • 1 cup finely chopped carrot
  • ¼ cup chopped fresh basil
  • ½ teaspoon salt
  • 1 cup chopped plum tomato
  • 2 (14-ounce) cans no-salt-added tomato sauce
  • 2 cups diced eggplant
  • + 8 more ingredients
    • 1 teaspoon ground cumin
    • 2 teaspoons minced garlic (about 4 cloves)
    • 1/8 teaspoon freshly ground black pepper
    • 2 teaspoons chopped fresh thyme
    • 1 cup diced zucchini
    • 2 cups finely chopped reduced-fat firm tofu, drained (about 11 ounces)
    • ½ cup finely chopped onion
    • Cooking spray

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 ...

View full recipe at My Recipes

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