Ratatouille au tofu

Our neighbors went to Market on the Move and brought us this beautiful eggplant. And peppers. And squash. 

aubergine et basilique
aubergine et basilique


It’s “Meat-Free Monday” at our house. And, honestly at this trail-end of the holiday season if I see one more damn cookie or chocolate-covered-whatever, I think I’m going to explode.  So a ratatouille sounds just right. Fast and warm, full of yummy vegetables. Easy to make. Thanks to our neighbor’s generosity, now all the ingredients are on hand:

Some diced canned tomatoes (lighten up, purists, it’s December),



Basil, tomato paste, olive oil and garlic,

some cubed extra-firm organic tofu,



onion, bell pepper, zucchini and the eggplant,


 Put them together, and bam! So long, seasonal overindulgences.  Kiss my tofu.

[yumprint-recipe id=’8′]

Author: Karen Maginnis

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