Tofu and squash ratatouille
This vegetarian ratatouille features squash, an economical vegetable packed with prebiotics!
Servings: 4
Ingredients
Baked squash
- 1 butternut squash, raw (500g) diced
- 1 tsp (5 ml) ground cinnamon
- ½ tsp (2.5 ml) each: ground nutmeg, ground cloves and dried rosemary
Tofu
- 1 block (454g) extra-firm tofu cut into cubes
- 2 tsp (10 ml) dried basil
- 1 tsp (5 ml) each: ground paprika, ground cumin and dried oregano
- ½ tsp (2.5 ml) of each: dried thyme and smoked paprika
- ¼ tsp (1.25 ml) pepper
Eggplants
- 2 medium eggplants (500g) cut into cubes
- 1 tbsp (15 ml) lemon juice
- ¼ tsp (1.25 ml) salt
Other ingredients
- 1 bell pepper cut into small cubes
- 1 can (796 ml) unsalted diced tomatoes
- 1 can (796 ml) whole unsalted tomatoes
- 3 dried apricots (40g) cut into small cubes
Instructions
- Preheat oven to 350F and lay parchment paper on a baking sheet. Cut squash into 1-2 cm cubes. Garnish with spices from “Baked squash” section. Bake for about 20 minutes, depending on desired texture.
- Cut the tofu block into small cubes and mix with the spices from the “Tofu” section.
- Cut eggplants into cubes and apricots into small cubes. In a skillet, cook eggplant with lemon juice and salt. Add bell pepper and tofu cubes. Then add the tomatoes and apricots.
- Simmer over medium heat for 5 to 10 minutes, or until desired consistency (more or less liquid). At the very end, add the squash pieces.
- Divide into 4 to 6 portions.
- Serve with a starch of your choice (delicious with couscous, quinoa or millet) and garnish with fresh basil.
Notes
Recipe and photo by Marianne Lamy,