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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish epitomizes the fusion of French and Asian cuisine that is the hallmark of Helene An's cooking inheritance: Ratatouille is French, and tofu decidedly Asian. Serve with rice noodles. Offer the extra Pesto Coulis as a dipping sauce with crusty French bread; it's also nice tossed with hot rice or pasta. Ingredients:
cooking spray |
1 cup finely chopped carrot |
1/2 cup finely chopped onion |
1/4 cup chopped fresh basil |
2 teaspoons chopped fresh thyme |
2 teaspoons minced garlic (about 4 cloves) |
2 cups finely chopped reduced-fat firm tofu, drained (about 11 ounces) |
2 cups diced eggplant |
1 cup diced zucchini |
1 cup chopped plum tomato |
4 teaspoons pesto coulis |
2 (14-ounce) cans no-salt-added tomato sauce |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot to pan; sauté 6 minutes. Add onion, basil, thyme, and garlic; sauté 4 minutes. Add tofu, eggplant, and zucchini; sauté 4 minutes or until tender. Add chopped tomato, Pesto Coulis, and tomato sauce; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat; stir in cumin, salt, and pepper.
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