Premium
537 kcal
40 min.
Recipe for Low IG ratatouille with roasted tofu
0 reviews
To unlock this and thousands of other recipes from our dietitians, unlockFitatu Premium
Unlock Fitatu PremiumNaN g
537 kcal
1 kcal
536.8
49.7g
25.3g
35.9g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Tomato1.5× piece (255 g)
- Courgette1× piece (250 g)
- Tofu, soya bean, fu juk8× slice (200 g)
- Aubergine0.5× piece (150 g)
- Peppers capsicum red0.75× piece (127.5 g)
- Olive oil1.5× tablespoon (15 g)
- Basil, fresh1× leaf (3 g)
- Thyme, dried, ground0.5× pinch (1 g)
- Rosemary, dried1× pinch (1 g)
- Salt2× pinch (1 g)
- Pepper, black0.5× pinch (0.5 g)
How to make Low IG ratatouille with roasted tofu
1. Preheat the oven to 200°C.
2. Press the tofu to remove excess moisture, cut it into thick slices. Brush each slice with a little olive oil, season with salt and pepper, and place in an ovenproof dish.
3. Bake in the preheated oven for 20 minutes or until the edges are golden and crispy. Turn halfway through baking.
4. While the tofu is baking, dice the vegetables.
5. Heat the rest of the olive oil in a large pan over medium heat. Add the diced eggplant, zucchini, bell pepper, and tomatoes.
6. Cook, stirring occasionally, until the vegetables are soft and the mixture thickens, about 15-20 minutes.
7. Season with salt, pepper, and fresh herbs.
8. When the tofu and ratatouille are ready, serve the crispy roasted tofu slices on top of the ratatouille.
Fitatu does not verify the authenticity of reviews.