Golden Herb-Crusted Tofu With Ratatouille Medley Recipe

About this recipe

A delicious herb-crusted tofu served with a vibrant ratatouille medley. Packed with protein and bursting with flavors, this lunch is both nutritious and satisfying.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Oregano 100g
• - Mori-Nu Silken Firm Tofu
• - Sussex Wholefoods Organic Dried Basil
• 1 L Olive Oil – Organic
• 250 G Long Aubergine/Brinjal - 250g
• - Biona Organic Whole Cherry Tomatoes
• 1 piece Yellow Bell Pepper
• 1 Kg Red Onion 1kg
• - Ducros Dried Thyme
• - Greenfields Black Peppercorns
• 50G Black Garlic Cloves, 50G
• 120 G Blue Dragon Panko Breadcrumbs 120g
• - Tata Salt

Instructions

1. 1. Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
2. 2. Press the tofu to remove excess water, then slice it into thick rectangular pieces.
3. 3. Blend basil, parsley, garlic, 2 tbsp olive oil, and a pinch of salt to form a smooth herb paste.
4. 4. Coat each tofu piece with the herb paste, then press firmly into the breadcrumbs to coat evenly.
5. 5. Arrange the tofu on the baking tray, drizzle with a bit of olive oil, and bake for 15 minutes.
6. 6. While the tofu bakes, heat 1 tbsp olive oil in a large skillet over medium heat.
7. 7. Dice the zucchini, eggplant, bell pepper, and onion into small cubes for the ratatouille.
8. 8. Sauté the onion in the skillet until softened, then add the diced vegetables and stir well.
9. 9. Add thyme, oregano, salt, and black pepper to the skillet, stirring to coat the vegetables evenly.
10. 10. Cook the vegetables for 10-12 minutes, stirring occasionally, until tender and aromatic.
11. 11. Add cherry tomatoes and cook for another 5 minutes until they begin to soften and release juices.
12. 12. Remove the baked tofu from the oven and let it cool slightly for 2 minutes.
13. 13. Serve the herb-crusted tofu alongside the ratatouille medley, garnished with fresh parsley.
14. 14. Enjoy your flavorful and nutritious French-inspired lunch!