Your Feedback is Appreciated

Tofu Ratatouille

average rating is 3 out of 5, based on 150 votes

Serve this Low-Carb, High-Protein Tofu Ratatouille on its own or paired with a side of cauliflower rice for a complete and satisfying meal. Garnish with fresh basil for an extra burst of flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

WeightLossRecipes LowCarbDiet HighProteinMeals DiabetesFriendly TofuRatatouille HealthyEating

Ingredients

1 block (14 oz) extra-firm tofu, pressed and cubed
1 eggplant, diced
1 zucchini, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, no added sugar
2 tablespoons tomato paste
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil for garnish

Directions

In a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
Add eggplant, zucchini, and bell peppers to the pan. Cook until the vegetables start to soften.
Stir in diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
While the ratatouille is simmering, in a separate pan, sauté the cubed tofu until golden brown on all sides.
Gently fold the sautéed tofu into the ratatouille mixture, ensuring it's evenly distributed.
Cook for an additional 5-10 minutes, allowing the tofu to absorb the flavors.