NUTRITION

SERVINGS

INGREDIENTS

275 grams Firm Tofu

1/2 cup Chickpeas (cooked)

1 cup diced Eggplant

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

2 medium Fresh Tomatoes

1/2 tbsp Olive Oil

2 Garlic cloves

1/4 cup Fresh Basil, chopped

1 tsp Dried Thyme

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Drain and press the tofu to remove excess moisture, then cut it into 1-inch cubes.

• 3

  Dice the eggplant, zucchini, and red bell pepper, and halve the cherry tomatoes. Roughly chop the fresh tomatoes for the sauce.

• 4

  In a large mixing bowl, toss the diced eggplant, zucchini, red bell pepper, and cherry tomatoes with half the olive oil, minced garlic, dried thyme, salt, and pepper.

• 5

  Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly browned.

• 6

  Meanwhile, in a small saucepan, simmer the chopped fresh tomatoes with a pinch of salt and a few torn basil leaves to create a simple, fresh tomato sauce. Allow it to reduce slightly over 10-12 minutes.

• 7

  In a skillet over medium heat, add a splash of olive oil and lightly sauté the tofu cubes until they are golden on all sides. Season with a pinch of salt and pepper.

• 8

  Once all components are ready, combine the roasted vegetables, sautéed tofu, and chickpeas in a large serving bowl.

• 9

  Drizzle the warm tomato sauce over the mixture and garnish with the remaining fresh basil.

• 10

  Serve warm and enjoy a balanced, protein-rich ratatouille that’s both satisfying and bursting with flavor.