Ratatouile with Tofu
1 Cup carrots, finely chopped
1 large onion, finely chopped
3 Tablespoons dry thyme
8 cloves garlic, minced
2 - 14 ounce blocks of firm tofu, diced
1 large eggplant, diced
3 medium zucchini,diced
1 14 ounce can diced tomatoes
2 14 ounce cans tomato sauce
½ cup dry white wine
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
1 Tablespoon olive oil
In a large pan add olive oil and heat on medium heat.
Add carrots and sauté for 8 minutes or until mostely tender.
Add onion and next three ingredients; sauté about 5 minutes.
Add tofu, eggplant and zucchini; sauté 4 minutes or until vegetables are tender.
Add tomatoes, wine and tomato sauce, cumin, salt & pepper ; bring to a boil.
Reduce heat and simmer covered for 45 minutes, stirring occasionally.
Pairs Well With
The original recipe we found in one of our Cooking Light Cookbooks, but changed quite a bit to please our taste.