Oven Ratatouille with White Beans and Crispy Tofu

A summery oven dish of colorful vegetables, creamy white beans and crispy baked tofu in a spiced tomato sauce. A filling main course with plenty of protein that even non-vegans will enjoy.

By yumbelo · 2 servings · 50 minutes

Ingredients

• 250 g eggplant
• 200 g zucchini
• 1 pc red bell pepper
• 1 pc onion
• 2 pc garlic cloves
• 400 g passata
• 1 can white beans (drained)
• 200 g plain tofu
• 3 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp dried oregano
• salt
• pepper
• 0.5 bunch basil

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Cut the eggplant and zucchini into rough cubes and cut the pepper into pieces. Finely chop the onion and garlic.
3. Pat the tofu dry, cut into cubes and toss with 1 tbsp olive oil, paprika powder, salt and pepper.
4. Spread the eggplant, zucchini and pepper in a baking dish with 1 tbsp olive oil, oregano, salt and pepper and pre-roast in the oven for 15 minutes.
5. Heat 1 tbsp olive oil in a pan, sweat the onion and garlic until translucent, add the passata and simmer for 5 minutes. Season with salt and pepper.
6. Add the white beans and the tomato sauce to the vegetables in the baking dish and mix well.
7. Spread the tofu on top and bake everything for another 25 minutes, until the tofu is golden brown and crispy.
8. Wash the basil, pick the leaves, chop roughly and sprinkle over the ratatouille before serving.