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Tofu Ratatouille
What you need
1 cup finely chopped carrot
1/2 cup finely chopped onion
1/4 cup chopped fresh basil
2 tsp. chopped fresh thyme
2 tsp. minced garlic (about 4 cloves)
2 cups finely chopped reduced-fat firm tofu, drained (about 11 oz.)
2 cups diced eggplant
1 cup diced zucchini
1 cup chopped tomato
2 (14 oz.) cans no-salt-added tomato sauce
1 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. freshly ground pepper
What to do
Heat a large Dutch oven or large pot over medium-high heat. Coat the pan with cooking spray and add the carrots, sautéing for six minutes. Add the onion, basil, thyme, and garlic, sautéing for four minutes. Next, add the tofu, eggplant and zucchini and sauté for four minutes or until tender. Finally add the chopped tomatoes and tomato sauce. Bring all this to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. Remove from heat and stir in the cumin, salt and pepper to taste.
Makes four servings.
Nutritional info: 170 calories, 2 grams fat, 7 grams fiber, 12 grams protein, 28 grams carbohydrates
