Seared Tofu with Eggplant Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 oz. Blended olive and canola oil2 oz. spanish onions small diced2 oz. green peppers2 oz. red peppers2 oz. eggplant small diced2 oz. green zucchini small diced1 oz. diced fennel4 oz. water4 oz. diced tomato1 bay leaf1 clove garlic.10 oz. fresh basil (chiffinade)taste kosher saltteste fresh ground pepper
-Soak the eggplant in salt water, rinse and press for one hour to remove the bitterness
-In a hot wide sauce pan add half the oil and caramelize the onions.
-Add the garlic and saute until translucent
-Add the tomatoes, bay leaf, and water. Bring to a boil and reduce to simmer until desired consistency
-Add the salt and pepper to taste
-With the remaining oil, toss the vegetables and season with salt and pepper
-Roast the vegetables in a 375 degree oven until golden brown
-Combine the roasted vegetables and the tomatoes and fold in the basil
-Slice up the tofu, remove the liquid with a paper towel and then put some oil in the frying pan and heat until it starts to turn brown on each side (approx.5 minutes on each side)
-Serve the tofu with the vegetables on top.
Serving Size: 2 to 3 servings
-In a hot wide sauce pan add half the oil and caramelize the onions.
-Add the garlic and saute until translucent
-Add the tomatoes, bay leaf, and water. Bring to a boil and reduce to simmer until desired consistency
-Add the salt and pepper to taste
-With the remaining oil, toss the vegetables and season with salt and pepper
-Roast the vegetables in a 375 degree oven until golden brown
-Combine the roasted vegetables and the tomatoes and fold in the basil
-Slice up the tofu, remove the liquid with a paper towel and then put some oil in the frying pan and heat until it starts to turn brown on each side (approx.5 minutes on each side)
-Serve the tofu with the vegetables on top.
Serving Size: 2 to 3 servings
Nutritional Info Amount Per Serving
- Calories: 128.2
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 100.8 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 3.2 g
- Protein: 11.3 g
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