Eggplant & Tofu Ratatouille with Thai Basil

Eggplant & Tofu Ratatouille with Thai Basil

This is my favorite summer dish. I’ve made it countless times this summer and shared my love for it on instagram here and here. I made this dish for my long time veg-head husband (then boyfriend) when we began dating. It was the first vegan dish I made that tasted like nothing was missing. Before I met my husband, meat was a part of every one of my meals (except maybe breakfast). I remember those first few dishes I cooked for him tasted so bland. I blamed it on the missing main ingredient: meat. But after experimenting with more spices, herbs and discovering a new found love for tofu, my tastebuds were transported to a whole new veggie world full of delicious flavors.

This one-pot-dish comes together pretty quickly and easily but has layers of slow-cooked, sophisticated flavors: sweet, fresh tomatoes and basil to start followed by smokey, savory tofu and eggplant all smothered and covered in a garlicky, red wine sauce. Yum!

Eggplant, Tofu Ratatouille with Thai Basil
  • Step 1

    Eggplant & Tofu Ratatouille with Thai Basil

    Start by sautéing the tofu and onions in the spices until onions turn translucent and tofu turns light brown.

  • Step 2

    Eggplant & Tofu Ratatouille with Thai Basil

    Now add the eggplant and sauté a little more.

  • Step 3

    Eggplant & Tofu Ratatouille with Thai Basil

    Add a can of diced tomatoes with chilies. Cover the pan and let simmer on low before adding the fresh tomatoes and basil.

Eggplant & Tofu Ratatouille with Thai Basil

 

Print Recipe


Ingredients for the Ratatouille 

1 eggplant

1 block of extra firm tofu

1 yellow onion

1 can of diced tomatoes with chilies

3 cups cherry tomatoes

3 handfuls thai basil

4 garlic cloves

3 dashes soy sauce

1 dash liquid smoke (optional)

1 tablespoon curry powder

1 tablespoon cumin powder

1/4 cup red wine

salt and pepper generously

some pepper flakes if you like extra spice

 

Directions 

Start by sautéing the tofu in a large pan on high heat with some of your favorite high heat oil (I used rice bran oil). Add all the cumin, curry, liquid smoke and soy sauce and sauté some more. Add the chopped onions and turn down the heat. Sauté until onions are translucent and tofu turns light brown and fragrant. Add the chopped eggplant and sauté a little more. Add a can of diced tomatoes and cover pan with a large lid, keep heat on low. Cook for about 10 minutes. Add the cherry tomatoes, wine, garlic and thai basil and cook with the cover off for another 5 minutes. Salt and pepper generously to taste.

 

Notes

Smaller eggplant have fewer seeds and more of a firm tofu texture so I prefer those for this dish (about 3 small eggplant).

If you don’t have thai basil you can use regular basil.

Feel free to add squash and zucchini to this dish, if you wish.

 

Photography by Paige Alisa

 

 

Peach Lassi with Cardamom & Mint

Peach Lassi with Cardamom & Mint

Peaches! I love them. They define summer. I grew up in South Carolina, aka, Peach Country USA. Every summer my family made weekly trips to the peach stand. Coming home with baskets full of fresh, sweet fruit we laid the peaches out on tables throughout the house, filling the rooms with the smell of summer.

This drink is cool, creamy and so refreshing. The cardamom with its exotic and entertaining flavor also aids digestion. Kefir and goats milk yogurt are full of probiotics, making this drink the ultimate happy, healthy gut concoction.

Peach Lassi with Cardamom & Mint
  • Step 1

    Peach Lassi with Cardamom & Mint

    Frozen peaches, cardamom and mint make this a very refreshing summertime drink.

  • Step 2

    Peach Lassi with Cardamom & Mint

    Pour into glasses and enjoy!

     

  • Step 3

    Peach Lassi with Cardamom & Mint

    Yummy!

Peach Lassi with Cardamom & Mint

Print Recipe


Ingredients for the Peach Lassi

4 peaches (frozen)

2 cups kefir

2 cups goats milk yogurt or greek yogurt

2 cardamom pods (about 20 seeds)

2 tablespoons honey (optional)

1 small handful mint leaves and/or lemon verbena

 

Directions

Wash and cut peaches into cubes and freeze. Place all the ingredients into blender and blend. Pour into glasses and serve with sliced peaches and mint.

 

Photography by Paige Alisa