Ratatouille Stir-Fry With Tofu
1 medium onion, diced
1 green or red bell pepper, diced
2 cloves garlic, crushed
1 tablespoon Bragg Liquid Aminos
1 tablespoon onion powder
1 tablespoon Chicken-Like Seasoning
1 teaspoon basil
2 small yellow summer squash or green zucchini, sliced
2 roma tomatoes, diced
1 recipe Marinated Baked Tofu
1. Place onions and green or red pepper in skillet along with garlic and seasonings. Add about ¼ cup water and cover. Simmer for 1 minute.
2. Add the sliced zucchini or yellow squash and diced tomatoes and sprinkle with ½ teaspoon salt. Add a small amount of water (enough to keep from sticking, but not more than can be absorbed in about 4 more minutes of cooking). Cover and simmer for about 2 minutes. Uncover and gently stir, cooking until vegetables are just beginning to become tender (don’t overcook). Stir in Marinated Baked Tofu.
Makes 5 cups
Sweet and sour vegetables replace diced roma tomatoes with a 15-ounce can petite diced tomatoes, one 8-ounce can crushed pineapple, ½ cup coconut milk, and 1 tablespoon cornstarch dissolved in ¼ cup water. Stir and heat to thicken. Serve over rice.
Makes 8 cups
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