Ratatouille Stir-Fry With Tofu

by | Jan 2, 2018 | Entrees


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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