Tuesday, May 6, 2008


I decided to try the Ratatouille with Tofu recipe from Cooking Light for dinner last night. I made quite a few changes/additions - it ended up being really tasty! Tons of great veggies! I'll label my changes in purple.

I also didn't serve this with those white noodle things that they had in the magazine (sorry but those look like they have the nutritional value of a donut!) - I used quinoa instead which is another great source of protein on top of that tofu.

Serves 2

1/2 cup chopped carrot
1/4 cup chopped onion (superfood!)
1/4 cup fresh basil, separated
1/2 tsp. dried thyme or 2 tsp. fresh thyme
2 cloves minced garlic (superfood!)
1 cup diced extra-firm tofu (well-drained) - superfood!
1 cup diced eggplant *see tip on salting eggplant below*
1/2 cup diced zucchini
4 button mushrooms, sliced (superfood! Yes, the little cheap button ones are just as much anti-oxidant powerhouses as their fancier cousins!)
1/2 cup chopped tomato (I just used a regular tomato, not plum tomatoes) - superfood!
2 tsp. pesto (I used regular basil pesto since I had some in the freezer... this did make my version of the recipe non-vegan but I'll type out the vegan pesto below)
1 cup tomato sauce (I made it using 1/4 cup tomato paste + 1/2 cup water)
1/8 tsp. black pepper
1 tsp. herbes de Provence (rosemary, thyme, summer savory, fennel seed, basil, tarragon, and lavender)
1 tbsp. lemon juice (superfood!)
1/4 tsp. dried marjoram
1 tbsp. fresh parsley, chopped

1. Heat a Dutch oven over medium-high heat. Coat the pan with cooking spray. Add carrot to the pan and saute 4-6 minutes. Add the onion, 1/8 cup fresh basil, herbes de Provence, thyme, marjoram, and garlic; saute 3-4 more minutes. Add the tofu, eggplant and zucchini and saute 4 minutes more or until tender.

2. Add the chopped tomato, mushrooms, lemon juice, pesto, and tomato sauce and bring the mixture to a boil. Reduce the heat and simmer 30 minutes, stirring occasionally. Remove from the heat and stir in black pepper, fresh parsley, and additional 1/8 cup fresh basil.

*Salting eggplant:
Slice eggplant and rinse the slices/pat dry. Sprinkle a little salt on both sides of each slice and let the eggplant "drain" for about 1 hour (I usually just sit mine of a paper towel). Re-rinse the eggplant and chop/use as desired. This will remove any bitterness from the vegetable and will help it retain its shape as it cooks.

*Pesto Coulis (vegan):
1/2 cup parsley leaves
1/2 cup basil leaves
1/4 cup chopped green onion
1/4 cup extra-virgin olive oil
Combine all ingredients in a food processor. Pulse until smooth.

Based on the Ratatouille with Tofu recipe from the May 2008 issue of Cooking Light Magazine.

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