Seared Tofu with Eggplant Ratatouille
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Seared Tofu with Eggplant Ratatouille calories by ingredient
Introduction
This recipe is from Citricos in the Grand Floridian Hotel in Disneyworld. I was on a limited diet due to bariatric surgery, so I substituted Walden Farms Italian dressing for the olive and canola oil. This recipe is from Citricos in the Grand Floridian Hotel in Disneyworld. I was on a limited diet due to bariatric surgery, so I substituted Walden Farms Italian dressing for the olive and canola oil.Number of Servings: 3
Ingredients
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2 oz. Blended olive and canola oil
2 oz. spanish onions small diced
2 oz. green peppers
2 oz. red peppers
2 oz. eggplant small diced
2 oz. green zucchini small diced
1 oz. diced fennel
4 oz. water
4 oz. diced tomato
1 bay leaf
1 clove garlic
.10 oz. fresh basil (chiffinade)
taste kosher salt
teste fresh ground pepper
Directions
-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