Ratatouille with Tofu

Ratatouille with Tofu Recipe
Photo: Randy Mayor; Styling: Kathleen Kanen, Eunice Mun
This dish epitomizes the fusion of French and Asian cuisine that is the hallmark of Helene An's cooking inheritance: Ratatouille is French, and tofu decidedly Asian. Serve with rice noodles. Offer the extra Pesto Coulis as a dipping sauce with crusty French bread; it's also nice tossed with hot rice or pasta.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 25 %
Fat 5.6 g
Satfat 0.6 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 12.4 g
Carbohydrate 28.5 g
Fiber 7.7 g
Cholesterol 0.0 mg
Iron 4.3 mg
Sodium 379 mg
Calcium 235 mg


Cooking spray
1 cup finely chopped carrot
1/2 cup finely chopped onion
1/4 cup chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons minced garlic (about 4 cloves)
2 cups finely chopped reduced-fat firm tofu, drained (about 11 ounces)
2 cups diced eggplant
1 cup diced zucchini
1 cup chopped plum tomato
4 teaspoons Pesto Coulis
2 (14-ounce) cans no-salt-added tomato sauce
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper


1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot to pan; sauté 6 minutes. Add onion, basil, thyme, and garlic; sauté 4 minutes. Add tofu, eggplant, and zucchini; sauté 4 minutes or until tender. Add chopped tomato, Pesto Coulis, and tomato sauce; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat; stir in cumin, salt, and pepper.

Helene An,

Cooking Light

May 2008
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