Traditional ratatouille with crispy fried tofu
( SERVES 4 )
Ratatouille is great tossed through freshly cooked vegan pasta.
TIP: Well-drained firm tofu can simply be pan-fried in a little oil, but adding seasonings below takes it up a notch or two. Pan-fry tofu in 2 batches if necessary to avoid overcrowding the pan.
Organic savoury yeast flakes are used to season food. A sprinkle adds flavour to sauces, dressings and soups. Use in the place of cheese.
¼ teaspoon organic garlic powder = 1 clove fresh garlic.
|4 Tbsp||Olive oil|
|2||Onions, thinly sliced|
|2 cloves||Garlic, crushed|
|1||Eggplant, cut into 2.5cm pieces|
|2||Red capsicums, cut in half, deseeded, cut into 2.5cm pieces|
|4 small||Zucchini, trimmed and cut into 2.5cm pieces|
|3 large||Ripe tomatoes, skinned, deseeded and roughly chopped|
|1 serving||Sea salt and cracked black pepper|
|1 large handful||Basil leaves|
Crispy fried tofu
- Heat the oil in a large heavy-based saucepan. Add the onions and cook over low heat, stirring occasionally, for about 10 minutes or until soft and just beginning to colour.
- Add the garlic, eggplant and capsicums. Stir well to combine then cover and cook gently over low heat for 20-25 minutes.
- Add the zucchini and tomatoes and season well with salt and freshly ground black pepper. Cover again and cook for a further 20-25 minutes until the vegetables are very tender. Stir through half of the basil leaves.
- Serve ratatouille topped with the remaining basil leaves, crispy fried tofu (recipe below) and if wished, crusty bread.
Crispy fried tofu
- Place the yeast flakes, flour and garlic powder in a shallow bowl and mix well. Add the tofu and toss gently to coat the tofu.
- Heat the oil in a large frying pan over medium heat. Add the tofu and pan-fry until golden and lightly crispy on all sides - it doesn’t take long. Season tofu with salt and freshly ground black pepper.
See another one of Kathy's simple vegan dinner recipes