Tofu Ratatouille

Served with polenta

Serves 6+ | Prep 8 min | Cooking 35 min

What you need:

• 1 pack Green Guru tofu (plain or smoked)

• 2 Tbls cooking oil

• 1 large aubergine (2C sliced)

• 2 tsp salt

• 1 large red big onion

• ½ red pepper

• ½ yellow pepper

• 6 medium courgettes

• 2 big cloves of garlic

• 2 big Tbls of tomato paste

• 3 medium whole tomatoes

• 1 Tbls each of thyme, oregano, parsley (or 1 tsp each of dried herbs)

• 1 can of chopped tomatoes

• 1 C water

• 2 Tbls olive oil

• 1 C Polenta

Do the following:

1. Slice the aubergine into 1 cm thick slices.

2. Heat cooking oil in a large pot on medium heat and add the aubergines to the pot. Sprinkle with 1 tsp salt and cook for 3 min turning the aubergines once.

3. Cut the onion and peppers into 2 cm pieces and add to the pot, cook for 6min.

4. Cut the courgettes into 1 cm slices and add to the pot, cook for 3 min.

5. Chop and add the garlic, stir, then add the tomato paste, stir, and cook on low for 2 min.

6. Cut tomatoes into 2 – 3 cm pieces and add to the pot with the fresh herbs and simmer for 5 min, stirring once.

7. Add the can of chopped tomatoes, the water and 1½ tsp salt, bring to the boil, then simmer.

8. Cut the tofu down the middle, then cut into ½ cm squares and submerge into the ratatouille. Simmer for 12 min.

9. Turn off the heat, add 2 to 3 Tbls of good olive oil, stir gently and allow to stand for 5-10 min before serving.

10. Make polenta – follow pack instructions. We like to add a lug of olive oil at the end of cooking, this makes it creamy.

Take note:

• We use quick cook polenta (10 min) that can be made while the ratatouille is simmering.

• Can also be served with rice or pasta.

• Add chili if you like.

• Make this with smoked tofu to give it a yummy twist.