RATATOUILE WITH TOFU

 

  • Cooking Time: 54 minutes
  • Servings: 6
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

The original recipe we found in one of our Cooking Light Cookbooks, but changed quite a bit to please our taste.

Categories: Misc. One Dish 

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