Vegetable and Tofu Ratatouille with Kidney Beans and Aged Cheddar

This has a similar flavor and texture to a chili or stew but with more vegetables. I like to serve this over soft-cooked polenta or brown rice.

1. Preheat the oven to broil.

2. Lightly coat a large nonstick skillet with cooking spray, add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes or until softened. Add the mushrooms and sauté for another 8 minutes until browned and no longer wet. Add the red pepper and tofu and sauté for 3 more minutes or until soft. Add the zucchini and eggplant and cook for another 8 minutes. Finally, add the tomato sauce, stock, beans, basil, oregano and chili sauce. Cover and simmer for 15 minutes.

3. Pour the mixture into an ovenproof casserole dish and sprinkle with the cheese. Broil for 1 minute or until the cheese melts. Garnish with parsley and serve.

2 tsp vegetable oil
1 cup chopped onion
2 tsp chopped garlic
1 cup sliced mushrooms
1 cup chopped red bell pepper
3/4 cup cubed firm tofu (about 3 oz)
1 1/2 cups chopped zucchini
1 1/2 cups chopped eggplant
2 cups tomato sauce (can be store-bought spaghetti sauce)
2/3 cup vegetable stock
1 cup canned red kidney beans, drained and rinsed
2 tsp dried basil
1 tsp dried oregano
1 tsp hot chili sauce (or 1 tsp minced jalapeño pepper)
1/3 cup shredded aged cheddar cheese
3 Tbsp chopped parsley

Nutritional Analysis per Serving

Calories 236
Protein 13 g
Fat 6.3 g
Saturated Fat 1.5 g
Carbohydrates 36 g
Cholesterol 5 mg
Sodium 400 mg
Fiber 11 g

Prep Time: 20 minutes
Cook Time: 40 minutes

Make Ahead: Can be made up to 2 days in advance and reheated in a skillet

Serves 4