Ratatouile with Tofu

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Member since 2007
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Serves 6 | Prep Time | Cook Time 54 minutes

Why I Love This Recipe

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

Ingredients You'll Need

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.

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