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Ratatouille with Tofu

From Try Something New


1 medium eggplant, unpeeled
1 lb. zucchini, unpeeled
1 tsp. sea salt
6 Tbsp. whole wheat or unbleached white flour
⅓ cup olive oil, cold-pressed
1 lb. firm tofu, drained for 20 minutes, pressed for 20 minutes and cut into 1 inch cubes
1 large onion, finely chopped
2 green bell peppers, cut into ½-inch strips
2 cloves garlic, minced
2 lbs. tomato, cut into ½-inch strips
pepper to taste
½ tsp. salt (or more to taste)
4 Tbsp. parmesan cheese, grated(or to taste)
6 Tbsp. fresh parsley, minced
3 Tbsp. fresh dill, snipped
1 ½ tsp. basil


Slice the eggplant into ½-inch thick pieces; cut each slice into strips, 1 inch wide and 2 ½ inches long. Quarter the zucchini lengthwise; cut each quarter into 2 inch lengths. Place the eggplant and zucchini into a medium-sized bowl, sprinkle with salt, toss and allow to stand for 30 minutes.

Drain the vegetables; toss lightly and flour. In a large skillet, heat 2 tablespoons oil over medium-high heat until hot but not smoking; add half the eggplant-zucchini and sauté until golden. Remove from the pan. Add 2 more tablespoons of the oil and sauté the remaining half of eggplant-zucchini; remove from the pan. Pour 2 more tablespoons of oil into the skillet, if necessary; add the tofu and sauté for 5 minutes.

Mix in the onions, green pepper and garlic; Sauté for 3 to 4 minutes. Add the tomatoes, salt and pepper and cook for 5 more minutes. Combine the cheese and spices in a small bowl. Place ⅓ of the tofu-tomato mixture in a medium sized skillet, sprinkle with a ⅓ of the cheese and spice mixture and top with half of the zucchini-eggplant.

Alternate layers of tofu, cheese and eggplant, finishing with a layer of cheese on the top. Cover and simmer over low heat for 10 minutes.

Uncover and simmer for 30-45 minutes or until most of the liquid has been absorbed.

Serves 8