French Tofu Ratatouille


‘Tis an unusual and funky ratatouille recipe with parsnip and butternut squash. I’m not sure how into tofu the French are but I’m quite sure if they gave this ratatouille a chance, they’d ask for seconds!

A taste of Southern France awaits:

Eggplant, Butternut Squash & Parsnip Ratatouille


  • 1 block tofu (454 g), cut into cubes
  • 1 onion, chopped
  • 1 butternut squash, cut into cubes
  • 2-3 zucchini, sliced
  • 3 yams, cut into cubes
  • 2 pints cherry tomatoes, halved
  • 1/4 cup pine nuts, roasted
  • 1 can pitted black olives, sliced
  • 1 eggplant, cubed
  • 2 cups French beans
  • 4-5 parsnips, sliced
  • 4 cloves garlic, minced
  • 1 tsp. dried oregano
  • 3 tbsp. red wine vinegar
  • 4 tbsp. extra virgin olive oil or sunflower oil
  • Generous handful fresh basil
  • Herbes de Provence, 1 tbsp.
  • Thyme, Herbamare, salt and pepper, to taste


  1. In a large pot, add the oil, Herbes de Provences, oregano, a pinch of salt, red wine vinegar, garlic, roasted pine nuts, yams, eggplant, butternut squash, parsnip and onion and cook on medium heat until onions are translucent, stirring often.
  2. Stir in the tofu, black olives, tomatoes, green beans and zucchini and cover.
  3. Continue to stir every so often.
  4. Ratatouille is ready when butternut squash and parsnip are soft and zucchini is tender.
  5. Portion onto your plates and enjoy! ๐Ÿ™‚

One Comment Add yours

  1. Cook4Ever says:

    Looks yummy and healthy!

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