Sheet Pan Ratatouille with Crispy Baked Tofu
What may presumably be increased than the saucy, savory goodness of primary ratatouille!? Reply: SHEET PAN ratatouille! Say “Goodbye” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Flip it proper right into a satisfying plant-based meal by together with protein-rich Crispy Baked Italian Herb Tofu and drizzling with Creamy Pesto Sauce. We have a way it’ll be your new favorite summer season meal! Enable us to current you the best way it’s carried out!
Recipe Inspiration
This recipe attracts inspiration from every French and Italian cuisines. Ratatouille is a primary French dish with onion, garlic, tomato, zucchini, eggplant, bell pepper, and leafy herbs.
The Italian inspiration comes from the additions of Crispy Italian Herb Baked Tofu and Creamy Pesto Sauce. Neither dish is classically Italian—instead, they draw inspiration by the use of style and concept.
The best way to Make Sheet Pan Ratatouille
Whereas ratatouille is traditionally made on the stovetop, this recipe goes in a particular path with utilizing a sheet pan. Not solely is it quick, easy, and hands-offnevertheless roasting the greens creates caramelized edges and enhances their sweetness.
For the greens, we use primary ratatouille substances along with zucchini, eggplant, onion, and bell pepper. They’re seasoned merely with salt, dried Italian herbs, and olive oil.
One different bonus of SHEET PAN ratatouille? You’ll bake tofu on the same time! Because of no person must make use of the vary and the oven within the midst of summer season.
Tomatoes get added to the veggies halfway by way of the baking time, allowing them to contribute a little bit of sauciness to the mixture. Whereas each half is inside the oven, we advocate making our Creamy Pesto Sauce to spice up all of it and produce the dish collectively!
We hope you LOVE this recipe! It’s:
Savory
Herby
Summery
Veggie-packed
Satisfying
& SO delicious!
Serve over pasta, polenta, or your favorite grain for a protein-packed, plant-based meal. Completely different delicious pairings embody our Simple Cherry Tomato Bruschetta, Heirloom Tomato Panzanella Salad, Photo voltaic-Dried Tomato & Basil Arancini, or Vegan Parmesan and Herb Polenta Fries.
Additional Sheet Pan Recipes
In case you do that recipe, inform us! Depart a comment, worth it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!
Servings 4
Forestall your show display screen from going darkish
VEGGIES
- 1 medium zucchini, halved lengthwise and decrease into 1/4-inch slices (1 zucchini yields ~3/4 cup or 250 g)
- 1 medium eggplant, decrease into 1-inch gadgets (1 eggplant yields ~5 cups or 450 g)
- 1/2 medium crimson onion, diced (1/2 onion yields ~3/4 cup or 225 g)
- 1/2 medium crimson bell pepper, decrease into 1/2-inch gadgets
- 3/4 tsp sea salt
- 1 Tbsp dried Italian herbs (or sub dried oregano + basil)
- 2 Tbsp olive oil
- 1 cup whole cherry tomatoes
-
Sooner than preheating, put together two oven racks so that two baking sheets will slot in your oven. Preheat your oven to 425 ranges F (218 C) and line two customary dimension baking sheets with parchment paper.
-
To 1 baking sheet, add the zucchini, eggplant, crimson onion, and crimson bell pepper. Add the salt, Italian herbs, and olive oil. Toss to evenly coat and unfold the veggies so that they’re overlapping as little as attainable.
-
Subsequent, put collectively the Italian Herb Tofu, together with it to the alternative parchment-lined baking sheet.
-
Place every baking sheets inside the oven — the greens on the upper rack and the tofu underneath — and put together dinner for quarter-hour. After quarter-hour, flip the tofu with a spatula, then add the cherry tomatoes on prime of the roasted veggies and bake every for a further quarter-hour, or until the tofu is a little bit of company and golden with crispy edges, the veggies are barely caramelized, and the tomatoes are beginning to burst.
-
Whereas each half is inside the oven, make your Creamy Pesto Sauce and put collectively any pasta or polenta to serve collectively along with your ratatouille.
-
Serve the ratatouille and tofu over your pasta, polenta, or grains, drizzle with the creamy pesto sauce, and sprinkle with vegan parmesan cheese (optionally out there). Take pleasure in! Leftovers maintain saved individually for 3-4 days inside the fridge, or inside the freezer for 1 month. Any leftover Creamy Pesto Sauce could be utilized on pasta, veggies, and previous!
Serving: 1 serving Power: 399 Carbohydrates: 21.7 g Protein: 18.8 g Fat: 29.5 g Saturated Fat: 4.5 g Polyunsaturated Fat: 6.2 g Monounsaturated Fat: 17.3 g Trans Fat: 0 g Ldl ldl cholesterol: 0 mg Sodium: 1131 mg Potassium: 947 mg Fiber: 7.6 g Sugar: 11.9 g Vitamin A: 206 IU Vitamin C: 40 mg Calcium: 451 mg Iron: 5.5 mg
