Baked Ratatoullie Pasta with Smoked Tofu
Author: Jules
Recipe type: vegan thanksgiving main, comfort food dinner, dinner
Cuisine: french, Canadian
Serves: 8
- 3 onions, diced
- 4 cloves garlic
- 10 small cremini or white mushrooms, diced
- 2 red peppers, diced
- 1 tbsp vegetable bouillon powder (or 1 cube, or ½ cup vegetable broth)
- 1 tbsp garam masala spice
- 1 large eggplant, cubed
- 2 zucchinis, cubed
- 1 small can organic diced tomatoes, OR 5 chopped roma tomatoes
- 1 package smoked tofu, diced
- 1 package brown rice pasta
- Vegan cheeze of choice for topping (I used Gusta) or top with Vegan Parmesan
- Oil-free sauté the onions, add garlic after a few minutes
- Add mushrooms, red pepper, zucchini and eggplant. Sauté for a few minutes with ½ cup water.
- Add diced tomatoes (or can of tomatoes).
- Stir, then let simmer 20 minutes.
- Pre-Heat oven to 350°F.
- Bring pasta water to a boil.
- Cook pasta according to directions, then strain.
- Mix pasta and smoked tofu into the ratatouille pot.
- Sprinkle with cheeze (the Gusta was amazing. It's easy to grate and browns up!)
- Bake, lid-on for 5-10 minutes, and continue baking with the lid off for 3 more minutes to brown to top layer.
Recipe by HookedOnPlants at https://hookedonplants.ca/2017/10/05/ratatouille-smoked-tofu-pasta-bake/
3.5.3226