Ingredients

• 1 firm tofu
• 3 tbsps olive oil
• 1 eggplant
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 3 garlic cloves
• 4 tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 salt, to taste
• 1 black pepper, to taste
• 240 mls (1 cup) couscous
• 360 mls (1.5 cups) vegetable broth
• 2 tbsps fresh parsley
• 2 tbsps fresh basil

Instructions

1. Press the tofu to remove excess moisture, then cut into 1-inch cubes.
2. Heat 1 tbsp of olive oil in a large pan over medium-high heat. Add the tofu cubes and cook until crispy on all sides. Remove from the pan and set aside.
3. Cut the eggplant, zucchini, red and yellow bell peppers, and onion into bite-sized pieces.
4. In the same pan, heat the remaining olive oil. Add the chopped onion and cook until translucent.
5. Add the minced garlic and cook for another minute.
6. Add the chopped eggplant, zucchini, and bell peppers to the pan. Cook until slightly tender.
7. Add the chopped tomatoes, dried thyme, dried oregano, salt, and black pepper. Simmer for 20-25 minutes, until the vegetables are cooked through.
8. While the ratatouille is simmering, bring the vegetable broth to a boil in a medium saucepan.
9. Once boiling, remove from heat, add the couscous, cover, and let sit for 5 minutes.
10. Fluff the couscous with a fork and stir in the chopped fresh parsley and basil.
11. Serve the ratatouille over a bed of herbed couscous, topped with crispy tofu.

Notes

• This is a hearty and flavorful vegan dish.
• Make sure to press the tofu to remove excess moisture.