RATATOUILLE TOFU BREAKFAST HASH

August 14, 2017 by Renee Tavoularis

Ingredients

14 ounces firm tofu
2 tablespoons avocado oil
1 garlic clove, minced
1 small red onion, chopped
2 cups eggplant, cubed
½ cup zucchini, cubed
½ cup yellow summer squash, cubed
1 cup tomato, flesh removed and chopped
½ teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon black pepper, ground
½ teaspoon sea salt
½ teaspoon cayenne pepper (optional)
2 tablespoons fresh basil, chiffonade

Instructions

• Place drained tofu in a clean kitchen towel and weigh down with a skillet for at least 20 minutes to drain excess water.
• Put cubed eggplant in a strainer placed in the sink or over a bowl. Sprinkle with salt and let sit 10 minutes before rinsing and draining. Set aside.
• In a large skillet, add oil and heat over medium heat. Add the onion and cook for 3 minutes or until soft and translucent.
• Add the garlic and cook another 1 minute being careful not to burn.
• Add the zucchini and squash to the skillet and cook 5 minutes, stirring occasionally.
• Once zucchini and squash are softened, add the eggplant and stir to combine.
• Cook for 8-10 minutes or until eggplant has softened.
• Add in the tofu, tomato, dried basil, oregano, salt, pepper and cayenne (if using). Stir well and make sure spices are evenly distributed.
• Continue cooking for another 5 minutes.
• Remove from heat and garnish with basil before serving.