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Easy Ratatouille with Tofu Pieces



Eat that Veg!

We often talk about the importance of eating; ‘more nutrients and less chemicals’ in the quest for better mental and physical health. Batch cooking Ratatouille is a great way to ensure you always have a topping for a spud, a sauce for some pasta (or courgetti spaghetti) or a delicious side for almost any meat, fish or vegetarian accompaniment.



Prep Time.

15 minutes


Cook Time.

45 minutes


You will need.

A knife, chopping board, saucepan.


Ingredients – serves 4-6.

1 large aubergine

2 courgettes

2 red/ yellow peppers

1 large (or two small) red onion

6 large vine-ripened tomatoes

Basil (dice the stalks)

3 cloves of garlic

1 tin of tomatoes

1 tbsp balsamic vinegar

1 tsp coconut oil

1/2 lemon

Tofu (optional)



Method

Prepare all ingredients by chopping them into chunky pieces.

Heat the coconut oil in a wide saucepan, add the aubergine, followed by the courgettes and peppers and fry for 5 minutes.

Set aside the cooked veg in a bowl, turn the heat to low then go in with onions, garlic, basil leaves stalks. You may want to add a small splash of water to deglaze the pan at this point. Then pop a lid on and leave the onions to sweat for 5 minutes – stirring occasionally to prevent sticking.

Add the tomatoes and tinned tomatoes and return the rest of the veg to the pan. Add the vinegar and season with salt and cracked black pepper. Mix well, turn the heat to low and pop the lid back on for 30-35minutes stirring occasionally.


To Serve

Add the tofu to warm through for 3-5 minutes at the end, then tear the remaining basil leaves, finely grate the zest of 1/2 a lemon serve.

My favourite ways to eat ratatouille are on top of a sweet potato jacket, mixed into some lentil or pea pasta or I’ll add some pulses to it and enjoy it as a nourishing one bowl dish.






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