Recipe

Tofu ratatouille with couscous

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Tofu ratatouille with couscous
  • 1 tablespoon vegetable or olive oil
  • 350 gram firm tofu, chopped
  • 1 medium brown onion, chopped
  • 2 clove garlic, crushed
  • 2 large zucchini, chopped
  • 1 medium red capsicum, chopped
  • 1 medium carrot, chopped
  • 400 gram can diced tomatoes
  • 1/4 cup basil leaves, torn
  • 1 1/2 cup couscous

Method

Tofu ratatouille with couscous
  • 1
    Heat oil in a large frying pan over high heat Add tofu; cook and stir for 5 minutes or until browned. Transfer to paper towels. Reduce heat to medium. Add onion and garlic; cook and stir for 5 minutes or until soft. Add zucchini, capsicum and carrot; cook and stir for 2 minutes. Stir in tomato, basil and 1/2 cup water; cook, covered, for 5 minutes or until vegetables are just tender. Return tofu to pan; stir until heated.
  • 2
    Meanwhile, place couscous in a medium heatproof bowl. Stir in 1 1/2 cups boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Serve ratatouille with couscous.

Notes

You can use any combination of vegetables, such as pumpkin and eggplant or peas and corn. Some tofu brands are sold in brine. Drain these well, then pat dry with paper towels before using them.

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