Ratatouille au tofu

Une recette pour apprivoiser le tofu en douceur, pleine de saveur et rapide d’exécution!

1 petite aubergine, en cubes de la grosseur d’un dé
2 zucchini, en cubes de la même grosseur
1 gros oignon, en cubes
1 gros poivron rouge, en cubes
1 bloc tofu extra-ferme de 454 g, en cubes
4-5 gousses d’ail, hachées
1 pot de 570 ml de sauce Moisson Santé tomates et basilic
1 c. thé de chacun : origan séché, basilic séché et sriracha
1/2 c. thé de thym séché
1 c. soupe de sirop d’érable
2 c. soupe de levure nutritionnelle* (ou plus, si désiré!)

1. Dans une grande poêle anti-adhésive à hauts rebords, faire cuire l’aubergine et le zucchini jusqu’à ce qu’ils soient tendres mais pas trop mous. Retirer de la poêle et réserver.
2. Dans la même poêle, faire cuire l’ail, l’oignon, le poivron et le tofu.
3. Ajouter l’aubergine et les zucchinis cuits ainsi que le reste des ingrédients.
4. Faire mijoter environ 10 minutes et rectifier l’assaisonnement.

Donne 4 portions et se congèle. Servir avec du pain de blé entier.

*La levure nutritionnelle est une excellente source de vitamine B12 et donc un bon ajout à toutes vos recettes végétariennes. On en retrouve dans la plupart des épiceries standards, mais également dans les épiceries spécialisées. Elle a une couleur jaune et un goût qui s’apparente à la fois au fromage et au bouillon de poulet.

Développée par Elisabelle Hardy, Dt.P Nutritionniste

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