Tofu and Vegetable Ratatouille

Name: Tofu and Vegetable Ratatouille
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Firm tofu; 300 g eggplant; 300 g zucchini; 200 g bell peppers; 400 g tomatoes; 15 g garlic; 5 g thyme; 30 ml olive oil

A classic French-inspired vegetable stew boosted with protein-dense tofu. Excellent for batch cooking.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 215
Protein: 12 g
Fat: 10 g
Carbs: 18 g

Ingredients

for 4 servings

Firm tofu400 g
eggplant300 g
zucchini300 g
bell peppers200 g
tomatoes400 g
garlic15 g
thyme5 g
olive oil30 ml

Method

4 steps

Press tofu to remove excess moisture, cut into cubes, and brown in a pan with half the olive oil until golden.
In a large pot, heat remaining oil and sauté diced eggplant, zucchini, bell peppers, and minced garlic until softened.
Add chopped tomatoes and thyme to the pot, then stir in the browned tofu cubes.
Cover and simmer the mixture for 40 minutes until vegetables are tender and flavors are well combined.