Ratatouille with Tofu

80 Reviews
87% would make this recipe again

A mixture of vegetables, including peppers, zucchini, and aubergines, sautéed with olive oil, then simmered with tomatoes and tofu.

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Preparation : 15 min Cooking : 30 min
240 calories/serving


2 tbsp olive oil 30 mL
1 onions, finely chopped 200 g
2 cloves garlic, pressed
1 cup green/snap beans 100 g
2 zucchini, cut into 1,5 cm cubes 260 g
1 aubergines / eggplants, small size, cut into 1,5 cm cubes 180 g
1 yellow or red sweet peppers, cut into 1,5 cm squares 200 g
1 carrots, cut into 1,5 cm cubes 100 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
300 g firm regular tofu, diced 1 1/2 cup
1 1/4 cup canned tomatoes (diced) 320 g
1 tsp herbes de Provence 1 g
1/8 tsp cayenne pepper [optional] 0.4 g


  1. Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
  2. Boil or steam the green beans. Drain, cut them into 2 cm pieces, and set aside.
  3. Prepare the remaining vegetables: Dice them into 1,5 cm pieces then add them to the saucepan with the garlic and onion. Season with salt and pepper. Sauté 8-10 min, with some stirring.
  4. Add the tofu cubes, tomatoes, herbes de Provence and Cayenne pepper (optional). Cover and cook over low heat about 10 min, until all vegetables are soft but still a bit al dente. Add the cooked green beans and cook an additional 2-3 min. Adjust the seasoning and serve.


This dish may be prepared in advance and reheated. It is not advisable to freeze it because tofu changes texture when thawed after being frozen.

Nutrition Facts Table

per 1 serving (360 g)


% Daily Value




14 g

21 %

Saturated 1.8 g
+ Trans 0 g

9 %


0 mg


120 mg

5 %


19 g

6 %


5 g

19 %


8 g

Net Carbs

14 g


14 g

Vitamin A

65 %

Vitamin C

115 %


17 %


19 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Bone-healthy, Heart-healthy
Excellent source of  :
Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Calcium, Copper, Fibre, Iron, Niacin, Phosphorus, Selenium, Vitamin B2, Vitamin E
Source of  :
Omega-3, Omega-6, Pantothenic Acid, Vitamin B1, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 2 ½
Meat and Alternatives 1 ½
Fats 2

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80 Reviews (78 with rating only) 87% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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may 20, 2020 | I would make this recipe again

This is excellent. My kids are not too fond of tofu but loved this recipe.

Useful 0
may 19, 2020

Bland flavour... I don’t think I will be making it again

Useful 0

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