An awesome recipe I had to share: Tofu Ratatouille
I just copied this from Cooking Light this month, I posted it in the recipes section but I had to make sure you girls see it! So good, and all veggies and tofu (if you're open to that sort of thing!)
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
Preparation
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.
Yield
4 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 201(25% from fat); FAT 5.6g (sat 0.6g,mono 3.4g,poly 0.7g); PROTEIN 12.4g; CHOLESTEROL 0.0mg; CALCIUM 235mg; SODIUM 379mg; FIBER 7.7g; IRON 4.3mg; CARBOHYDRATE 28.5g
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