This easy tofu ratatouille is inspired by the classic French dish. Slow-cooked eggplants, zucchinis, pepper and tomatoes that are perfectly cooked (not too much!), with tofu for extra proteins.
What’s in Our Easy Tofu Ratatouille?
- Tofu: We’re using extra firm tofu to give a good texture to the dish.
- Olive oil: To add flavour to our dish. We’re using it to sauté the veggies but also at the end to drizzle the ratatouille.
- Garlic: 5 garlic cloves are needed.
- Onion: Yellow onion that we sauté with the veggies.
- Veggies: We’re using colourful ones like eggplant, orange pepper, zucchini, yellow squash & whole tomatoes (canned).
- Spices: Fresh thyme and sweet paprika.
- Maple syrup: to balance the acidity.
- Balsamic vinegar: use regular balsamic vinegar. • Spicy sauce: we love using Valentina (link)
Does It Take Long to Make it?
It takes less time than you think. We just let the ratatouille cook slowly on low heat. This recipe calls for 10 minutes preparation and 30 minutes of cooking time. We can easily cook this dish for a weekday dinner or even during the weekend.
How to Serve It
For the toppings, make sure to drizzle with olive oil before serving and season well. We love adding some fresh basil and parsley. Feel free to add more spicy sauce if you feel like it!
You can serve this dish with grilled bread and/or with rice or couscous.
This dish will taste even better the day after you make it. We don’t recommend freezing it.
Easy Tofu Ratatouille (Slow-Cooked Veggies)
4
servings10
minutes30
minutes40
minutesThis easy tofu ratatouille is inspired by the classic French dish. Slow-cooked eggplants, zucchinis, pepper and tomatoes that are perfectly cooked (not too much!), with tofu for extra proteins.
Ingredients
4 tbsp of olive oil (and more to drizzle)
5 garlic cloves, minced
1 yellow onion
1 orange pepper
1 big eggplant
1 zucchini
1 yellow squash
Fresh thyme : 1 tbsp finely chopped (approx. 5-6 thyme sprigs)
2 tsp of paprika
1 tbsp of tomato paste
1 can of whole italian tomatoes (796ml/28oz)
1 tsp of maple syrup
1 tbsp of balsamic vinegar
1 bloc of extra firm tofu, diced
Spicy sauce to taste (2-3 tbsp)
Fresh basil
Serve it with : grilled brand, rice or couscous
Instructions
- Diced the onion and veggies, about 1 inch width (3cm)
- In a big pot over medium heat, sauté onion, pepper, garlic, thyme and 2 tbsp olive oil for about 3-4 minutes. Season well.
- Add tomato paste and mix well.
- Add 2 tbsp of olive oil, eggplant, zucchini and yellow squash. Mix well and cook for 5 minutes. Season well.
- Add whole tomatoes and roughly shred with a spoon. Add balsamic vinegar, paprika and maple syrup. Mix and season well.
- Bring to a boil, reduce heat and cover with a lid. Cook for 15 minutes.
- Add the tofu and mix well. Cook for another 5 minutes without lid.
- Add salt and spicy sauce.
- Serve with fresh basil and grilled bread.
