Tofu Vegetable Ratatouille Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A vibrant vegan ratatouille with firm tofu cubes, assorted bell peppers, zucchini slices, and fresh herbs stewed gently with white wine and seasoned with chili flakes. Quick sauté makes peppers tender. Simmer combined veggies and tofu until flavors meld. Garnish with spring onions and parsley. Serve warm over couscous or grains. Dairy-free, gluten-free, nut-free, egg-free, plant-based.
Prep:
25 min
Cook:
35 min
Total:
60 min
Servings:
4 servings
#vegan
#plant-based
#gluten-free
#French-inspired
#quick meals
Peppers chopped uneven. Garlic pungent and raw sliced onion. Oil sizzling hot, foam rises as tofu hits pan. Wine steams fast, tomatoes collapse into sauce. Zucchini slices shimmer in heat, herbs float and sink. Balsamic tang cuts sharp with gentle fire of chili flakes. Green onions slipping in at end, freshness amid richness. Salt and pepper shadow all. Balance shifted by seconds in stove time. Waiting, smelling, stirring, watching changes. Couscous a bed, soaking juices. Vegan, gluten-free, all clean. Simple ingredients layered bold and fast. No frills. Rustic and homefilled. Dinner or lunch that clicks. Earthy to mild, soft to firm. Every bite different, but whole. No paste made but sauce born. Tofu holds, peppers melt, taste blends. Vinegar hints, hot flakes linger. Hands messy, forks scrap bowls.
Ingredients
- 2 red bell peppers, chopped into cubes
- 2 yellow bell peppers, diced
- 1 large red onion, thinly sliced
- 5 cloves garlic, finely minced
- 1.5 ml crushed red pepper flakes (1/3 tsp)
- 60 ml olive oil (4 tbsp)
- 400 g firm tofu, pressed and cut into chunky cubes
- 3 plum tomatoes, chopped
- 50 ml dry white wine
- 1 medium zucchini, thin half-moons
- 4 green onions, sliced
- 12 g fresh flat-leaf parsley, chopped (about 1/3 cup)
- 6 ml fresh thyme leaves, chopped (1 1/4 tsp)
- Salt and black pepper, to taste
- 10 ml balsamic vinegar (2 tsp)
About the ingredients
Bell peppers chosen fresh, ripe, colorful for visual punch and sweetness—half red, half yellow mix balances pepper flavor. Tofu firm pressed to hold shape through cooking, pressed well overnight if possible to rid excess moisture; cubes should be chunky, not crumbly. Tomatoes ripe plum variety for flesh and less water; chopped rough. Zucchini sliced thin but not paper, maintains texture without slipping too fast into mush. Green onions tossed in at end, crisp, mild bite. Fresh herbs thyme and parsley fragrant, not overpowering; chopped fine but not minced powder. Olive oil good quality for richness and mouthfeel. White wine dry, adds acidity and depth, sub with vegetable broth if preferred. Balsamic vinegar twist added for subtle sweetness and tang, offsetting spice. Garlic minced fine to release flavor evenly; red pepper flakes kept low to just nudge heat, not burn. Salt and pepper basics but crucial—adjust to balance acidity and sweetness. All measured but open to personal tweak. Ingredients easy to swap if needed: add eggplant or mushrooms for heft, lemon juice for zing, or fresh basil at finish.
Method
- Heat olive oil in a large pan over medium-high heat.
- Add diced peppers, sliced onion, garlic, and crushed red pepper flakes; sauté until soft, about 7-9 minutes. Season with salt and pepper.
- Stir in tofu cubes, carefully folding to avoid breaking, along with chopped tomatoes and white wine.
- Cook, stirring often, until tomatoes break down and liquid reduces slightly, about 12 minutes.
- Add zucchini slices and green onions, sprinkle thyme and parsley, drizzle balsamic vinegar.
- Mix well, cook an additional 8 minutes until zucchini is tender and flavors blend.
- Adjust salt and pepper to taste.
- Remove from heat; serve hot over couscous or your choice of grains.
Cooking tips
Heat olive oil till shimmering but not smoking, medium-high enough to sweat vegetables without browning immediately. Add peppers, onions, garlic, chili flakes carefully, stirring to cook uniformly, about 7 to 9 minutes; soften without losing form. Salt and pepper early to draw moisture and flavor. Include tofu cubes gently to avoid breakage; fold, do not toss violently. Follow with fresh tomatoes and white wine; simmer broken down mixture closer to 10 to 12 minutes, stir so tomato juices thicken without sticking. When base ready, fold in zucchini slices and sliced green onions; add chopped thyme and parsley, drizzle balanced balsamic vinegar for sweet acidity layer. Cook 7 to 8 minutes more till zucchini tender but intact. Taste frequently for salt and pepper; adjust heat if needed. Remove from heat promptly to retain freshness of herbs and vegetables’ texture and flavor. Serve hot immediately, resting dulls bright herb notes. Consider couscous base, which soaks juices and contrasts softness of ratatouille. Serve family style or plated.
Chef's notes
- 💡 Use firm tofu. Press overnight. Removes excess moisture. Helps maintain shape. Avoid crumbling in the dish. Keep cubes chunky. Want texture.
- 💡 Chop bell peppers evenly. Mix colors for sweetness. Red, yellow for balance. Softness enhances stew feel. Fresh is key. Look for vibrant skin.
- 💡 Wine adds acidity. Use dry white. But substitute veggie broth if needed. Low sodium broth works well. For milder taste, skip the wine.
- 💡 Timing matters. Sauté peppers, onions first. Soft not mushy; avoid browning them too soon. Building flavors need patience. Stir occasionally. Adjust heat as needed.
- 💡 Balsamic vinegar adds sweetness. Full flavor depth. Too much can overpower. Add carefully at the end. Balance acidity and sweetness with taste testing.
Common questions
Can I use different vegetables?
Yes. Eggplant, mushrooms work well. Adjust cooking times. They absorb flavors nicely. Experiment with what you like.
How to store leftovers?
Refrigerate in airtight container. Last about 3-4 days. Can freeze for longer storage. Just reheat gently before serving.
What can I serve with this?
Couscous is great base. Grains like quinoa or rice fit too. Adds texture to dish. Contrast soft with something firm.
Why did my dish turn mushy?
Overcooked zucchini likely. Cook until just tender. Fresh ingredients add best flavor. Keep an eye on timing.
