Acorn squash, eggplant & tofu ratatouille
Even the biggest tofu skeptics will enjoy this delicious recipe.
Hubert Cormier was explaining to me that 3.5 oz (100 g) of tofu contains 16 grams of protein, similar to the protein content of many types of meat. For that reason, tofu is included in the meat and substitutes category of the Canadian Food Guide.
Tofu has an advantage, though: it contains very little saturated fat (0.9 g per 3.5 oz or 100 g), and the fat is plant-based.
I think I’ll ask Hubert to write an article about tofu for the blog. It’s fascinating to hear him talk about it.
- ServesServes 6–8
- Prep time20 min
- Cook time45 min
- FreezingFreezes well
- Dash of vegetable or olive oil
- 1 yellow onion, chopped
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 clove garlic, finely chopped
- 1 eggplant, diced
- 2 zucchinis, diced
- 1 acorn squash, peeled and diced
- 16 oz firm tofu, cubed
- 14 oz (1 can, 398 ml) whole tomatoes
- 14 oz (1 can, 398 ml) diced tomatoes
- 2 teaspoons soy sauce
Replacement optionsor Liquid Aminos which is gluten-free
- Salt and pepper, to taste
- 1/4 cup basil, freshly chopped
See the tip if using a slow cooker.
- Cut the vegetables and tofu. Set aside.
- In a large pot, heat the vegetable oil and cook the onion for a few minutes or until soft. Season.
- Add the curry powder, smoked paprika, and garlic and cook for 2 more minutes. Season again and add the remaining ingredients. At this point, you might think your ratatouille looks dry, but don’t worry because the eggplant will balance everything out as it releases water when it cooks.
- Cover the pot and simmer over medium-low heat for 30 minutes.
- Remove the lid and cook until squash is soft. Adjust the seasoning and enjoy! I love this dish by itself, but it’s also delicious on pasta or as a side for fish.
Tips & tricks
Place all the ingredients in the slow cooker, mix well, and season generously. Cook at low heat for 5 hours.