Ingredients

• 1 extra-firm tofu block
• 1 eggplant
• 1 zucchini
• 1 yellow squash
• 1 bell pepper
• 1 onion
• 4 tomatoes
• 3 garlic cloves
• 3 tbsps olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• to taste salt
• to taste black pepper

Instructions

1. Press the tofu to remove excess moisture, then cut into 1-inch cubes.
2. Cut the eggplant, zucchini, yellow squash, and bell pepper into uniform bite-sized pieces.
3. Chop the onion and tomatoes into similar-sized pieces.
4. Mince the garlic cloves.
5. Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat.
6. Add the tofu cubes and pan-fry until golden brown on all sides. Remove and set aside.
7. In the same skillet, add the remaining tablespoon of olive oil.
8. Add the onion and garlic, sauté until translucent and fragrant.
9. Add the eggplant, zucchini, yellow squash, and bell pepper. Cook until slightly softened, about 5-7 minutes.
10. Stir in the chopped tomatoes, dried thyme, and dried basil.
11. Season with salt and black pepper to taste.
12. Cover and let it simmer on low heat for about 20-25 minutes, stirring occasionally.
13. Add the tofu back into the skillet and gently stir to combine, cooking for another 5 minutes to heat through.
14. Serve hot as a main dish or as a side.

Notes

• Ratatouille is a traditional French Provençal stewed vegetable dish.
• This version includes tofu for added protein.
• Feel free to adjust the vegetables according to seasonal availability.