Acorn squash, eggplant & tofu ratatouille

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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.

Particularities

ServesServes 6–8
Prep time20 min
Cook time45 min
Timeout-

FreezingFreezes well

Ingredients

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 options

or Liquid Aminos which is gluten-free
Salt and pepper, to taste
1/4 cup basil, freshly chopped

Steps

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.