Tofu Ratatouille
Think you don't like tofu? Guaranteed this meal will change your mind. Tofu is versatile and has the ability to absorb flavor well. This recipe has loads of flavor from all the spices and tomato sauce. It's a must try.
Ingredients
- 1 cup sliced carrots
- Olive oil spray
- 1 small onion, chopped
- 1/4 cup chopped fresh basil
- 2 tsp chopped fresh thyme
- 2 tsp minced garlic about 4 cloves
- 2 cups diced eggplants
- 2 cups diced zucchini
- 2 cups chopped tomatoes
- 2 cans tomatos sauce low sodium
- 2 packs firm organic tofu drained and chopped
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 8 oz bag shirataki noodles
Instructions
- Mist a large sauce pan with olive oil spray and place over medium-high heat.
- Add the carrots and saute for 4 minutes, then toss in the onion.basil, thyme and garlic and cook for 4 minutes more.
- Add the eggplant and zucchini and saute for 4 minutes.
- Stir in the tomatoes and tomato sauce and bring to a boil.
- Add the tofu cubes, reduce heat to medium-low and simmer for 30 minutes, gently stirring occasionally.
- Remove from heat and stir int he cumin, salt and pepper, taste and any other seasonings of your liking.
- Add noodles, (if using) or eat with grain of choice or alone
