Sheet Pan Ratatouille with Crispy Tofu
Sheet Pan Ratatouille with Crispy Tofu is a delicious main course when you are in the mood for a plant-based meal. So filling and delicious, you will never notice the lack of meat.
This layered dish of pasta, roasted ratatouille, crispy baked tofu and topped with creamy pesto sauce is an absolutely dreamy main dish. There are so many taste sensations and textures in every bite, you will savor it to the last morsel!
Prior to making this dish, or in conjunction, make or prepare the Crispy Baked Tofu with Italian Herbs and Creamy Pesto Sauce.
On a parchment-lined sheet pan, add the zucchini, eggplant, red onion and red bell pepper. Toss with olive oil, salt and Italian herbs.
If you are making the tofu along with the ratatouille, prepare it all per the recipe and place both baking sheets in a preheated oven.
After 15 minutes, flip the tofu and add the cherry tomatoes to the sheet pan with the vegetables. Continue to roast for another 15 minutes or until the tofu is crispy on the edges and the tomatoes are beginning to burst.
Make the creamy pesto sauce (if you haven’t already) while everything is in the oven. You can also prepare pasta, polenta or rice to serve with the ratatouille.
To serve, place the pasta or polenta on the bottom of a bowl. Add the ratatouille on top of the pasta, followed by a scoop of the crispy tofu. Finally, drizzle with the creamy pesto sauce.
Enjoy this tasty full meal in a bowl!
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Sheet Pan Ratatouille with Crispy Tofu
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
Ratatouille:
- 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices (1 zucchini yields ~3/4 cup)
- 1 medium eggplant, cut into 1-inch pieces (1 eggplant yields ~5 cups)
- 1/2 medium red onion, diced (1/2 onion yields ~3/4 cup)
- 1/2 medium red bell pepper, cut into 1/2-inch pieces
- 3/4 tsp sea salt
- 1 tbsp dried Italian herbs (or sub dried oregano + basil)
- 2 tbsp olive oil
- 1 cup whole cherry tomatoes
For Serving:
- 1 batch Crispy Baked Tofu with Italian Herbs
- Creamy Pesto Sauce
- Pasta, polenta, or grain of choice (optional)
Instructions
Before preheating, arrange two oven racks so that two baking sheets will fit in your oven. Preheat your oven to 425°F and line two standard size baking sheets with parchment paper.
To one baking sheet, add the zucchini, eggplant, red onion, and red bell pepper. Add the salt, Italian herbs, and olive oil. Toss to evenly coat and spread the veggies so they’re overlapping as little as possible.
Next, prepare the Crispy Baked Tofu with Italian Herbs, adding it to the other parchment-lined baking sheet.
Place both baking sheets in the oven — the vegetables on the upper rack and the tofu below and cook for 15 minutes. After 15 minutes, flip the tofu with a spatula, then add the cherry tomatoes on top of the roasted veggies and bake both for another 15 minutes, or until the tofu is a little firm and golden with crispy edges, the veggies are slightly caramelized, and the tomatoes are beginning to burst.
While everything is in the oven, make Creamy Pesto Sauce and prepare any pasta or polenta to serve with your ratatouille.
Serve the ratatouille and tofu over pasta, polenta, or grains, and drizzle with the creamy pesto sauce. Leftovers keep stored separately for 3-4 days in the refrigerator, or in the freezer for 1 month. Any leftover Creamy Pesto Sauce can be used on pasta, veggies, and beyond!
Recipe from Minimalist Baker
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