Vegetarian

Seared Tofu with Eggplant Ratatouille is for Dinner.

Seared Tofu with Eggplant Ratatouille takes 30 minutes to prepare.

Seared Tofu with Eggplant Ratatouille takes 15 minutes to cook.

Seared Tofu with Eggplant Ratatouille makes 3 servings.

The ingredients for Seared Tofu with Eggplant Ratatouille are:

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

Here is how you make Seared Tofu with Eggplant Ratatouille:

-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

The nutritional information for Seared Tofu with Eggplant Ratatouille is:

• 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

Seared Tofu with Eggplant Ratatouille is French cuisine.

The dietary needs meet for Seared Tofu with Eggplant Ratatouille is Vegetarian