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Ratatouille with Tofu

Photo: Randy Mayor; Styling: Kathleen Kanen, Eunice Mun
Yield 4 servings (serving size: 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.