Ingredients

• 400 gms (0.89 lb) firm tofu, drained and pressed
• 3 tbsps olive oil
• 1 onion, diced
• 4 garlic, minced cloves
• 1 eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 4 tomatoes, chopped
• 2 tsps herbes de Provence
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsps fresh basil, chopped

Instructions

1. Cut the pressed tofu into 1-inch cubes.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of olive oil.
5. Add the diced onion and sauté until translucent, about 5 minutes.
6. Add the minced garlic and cook for another 1-2 minutes.
7. Add the diced eggplant, zucchini, and red bell pepper. Cook for about 10 minutes, stirring frequently.
8. Add the chopped tomatoes, herbes de Provence, salt, and black pepper. Stir well to combine.
9. Reduce the heat to low and simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded together.
10. Return the cooked tofu to the skillet and gently stir to combine. Cook for an additional 5 minutes to heat through.
11. Garnish with the chopped fresh basil before serving.

Notes

• This dish combines a flavorful tofu with a classic French vegetable stew.
• Serve with crusty bread or over rice.