‘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
- 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.
- Stir in the tofu, black olives, tomatoes, green beans and zucchini and cover.
- Continue to stir every so often.
- Ratatouille is ready when butternut squash and parsnip are soft and zucchini is tender.
- Portion onto your plates and enjoy! 🙂