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Tofu Ragout Provencal

Fresh.n.Natural's picture
  Tofu 10 1⁄2 Ounce
  Garlic 3 Clove (15 gm), crushed
  Fresh lemon juice 3 Tablespoon
  Fresh rosemary 1⁄2 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Eggplants 1 Pound
  Tomatoes 1 Pound
  Zucchini 1⁄2 Pound
  Black olives 3 (optional)
  Vegetable broth 1⁄2 Cup (8 tbs)
  Oregano 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Tarragon 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon

Cut: the tofu into small cubes.
Mix fresh-pressed garlic, lemon juice, rosemary and 2 tbs olive oil.
Marinate tofu in this dressing for 2 hours, stirring occasionally.
Cut the eggplant lengthwise, salt them and let sit for 5 minutes.
Cut the tomatoes and zucchini into chunks.
Dry the eggplant halves, cut into chunks and saute them in the rest of the olive oil.
Remove the eggplant and saute zucchini.
Return eggplant to pan with tomatoes and marinated tofu.
Add the vegetable broth and the spices.
Cover the ragout and cook at moderate heat for approximately 5 minutes or until tofu is hot.

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Tofu Ragout Provencal Recipe