I thought the ratatouile itself was tasty and simple to prepare. The pesto coulis was a waste of time and didn't add much to the recipe. I would have added the fresh parsley and basil directly to the recipe and skipped that part. I served it with whole wheat pasta (and used the pesto on the pasta with parmesan cheese).
Ratatouille with Tofu
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.
Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 201
- Calories from fat: 25%
- Fat: 5.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.7g
- Protein: 12.4g
- Carbohydrate: 28.5g
- Fiber: 7.7g
- Cholesterol: 0.0mg
- Iron: 4.3mg
- Sodium: 379mg
- Calcium: 235mg
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
Preparation
- 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.
Ratatouille with Tofu Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: Asian, French
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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