Ratatouille with Tofu

82 Reviews
86% would make this recipe again

A mixture of vegetables, including peppers, zucchini, and aubergines, sautéed with olive oil, then simmered with tomatoes and tofu.

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Ingredients

??? olive oil ???
??? onions, finely chopped ???
??? garlic, pressed ???
??? green/snap beans ???
??? zucchini, cut into 1,5 cm cubes ???
??? aubergines / eggplants, small size, cut into 1,5 cm cubes ???
??? yellow or red sweet peppers, cut into 1,5 cm squares ???
??? carrots, cut into 1,5 cm cubes ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? firm regular tofu, diced ???
??? canned tomatoes (diced) ???
??? herbes de Provence ???
??? cayenne pepper [optional] ???

Method

  1. Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
  2. Boil or steam the green beans. Drain, cut them into 2 cm pieces, and set aside.
  3. Prepare the remaining vegetables: Dice them into 1,5 cm pieces then add them to the saucepan with the garlic and onion. Season with salt and pepper. Sauté 8-10 min, with some stirring.
  4. Add the tofu cubes, tomatoes, herbes de Provence and Cayenne pepper (optional). Cover and cook over low heat about 10 min, until all vegetables are soft but still a bit al dente. Add the cooked green beans and cook an additional 2-3 min. Adjust the seasoning and serve.

Observations

This dish may be prepared in advance and reheated. It is not advisable to freeze it because tofu changes texture when thawed after being frozen.

Nutrition Facts Table

per 1 serving (360 g)

Amount

% Daily Value

Calories

240

Fat

14 g

21 %

Saturated 1.8 g
+ Trans 0 g

9 %

Cholesterol

0 mg

Sodium

120 mg

5 %

Carbohydrate

19 g

6 %

Fibre

5 g

19 %

Sugars

8 g

Net Carbs

14 g

Protein

14 g

Vitamin A

65 %

Vitamin C

115 %

Calcium

17 %

Iron

19 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Bone-healthy, Heart-healthy
Excellent source of  :
Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Calcium, Copper, Fibre, Iron, Niacin, Phosphorus, Selenium, Vitamin B2, Vitamin E
Source of  :
Omega-3, Omega-6, Pantothenic Acid, Vitamin B1, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 2 ½
Meat and Alternatives 1 ½
Fats 2
More info
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Reviews

82 Reviews (80 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
CharlieTrotter
may 20, 2020 | I would make this recipe again

This is excellent. My kids are not too fond of tofu but loved this recipe.

Useful 0
alex.sarakbi
may 19, 2020

Bland flavour... I don’t think I will be making it again

Useful 0

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