Ratatouille With Tofu

• Cooking spray
• 1 cup finely chopped carrot
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons minced garlic (about 4 cloves)
• 2 cups finely chopped reduced-fat firm tofu, drained (about 11 ounces)
• 2 cups diced eggplant
• 1 cup diced zucchini
• 1 cup chopped plum tomato
• 2 (14-ounce) cans no-salt-added tomato sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot to pan; saute 6 minutes. Add onion, basil, thyme, and garlic; saute 4 minutes. Add tofu, eggplant, and zucchini; saute 4 minutes or until tender. Add chopped tomato, Pesto Coulis, and tomato sauce; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat; stir in cumin, salt, and pepper.

cooking spray, carrot, onion, fresh basil, thyme, garlic, firm tofu, eggplant, zucchini, tomato, salt, ground cumin, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/ratatouille-with-tofu (may not work)