Name: Sheet Pan Ratatouille with Crispy Baked Tofu
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices ((1 zucchini yields ~0.75 cup or 250 g)); 1 medium eggplant, cut into 1-inch pieces ((1 eggplant yields ~5 cups or 450 g)); 0.5 medium red onion, diced ((0.5 onion yields ~0.75 cup or 225 g)); 0.5 medium red bell pepper, cut into 1/2-inch pieces; 0.75 tsp sea salt; 1 tbsp dried italian herbs ((or sub dried oregano + basil)); 2 tbsp olive oil; 1 cup whole cherry tomatoes; 1 batch crispy baked tofu with italian herbs; null null creamy pesto sauce; null null pasta, polenta, or grain of choice ((optional)); null null vegan parmesan cheese ((optional))

Instructions

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1

Arrange two oven racks. Preheat oven to 425F (218C) and line two baking sheets with parchment paper.
2

On one baking sheet, combine zucchini (1 medium), eggplant (1 medium), red onion (0.5 medium), red bell pepper (0.5 medium). Toss with sea salt (0.75 tsp), dried italian herbs (1 tbsp), and olive oil (2 tbsp). Spread evenly.
3

Prepare crispy baked tofu with italian herbs and place on the second lined baking sheet.
4

Bake both sheets for 15 minutes. Flip the [tofu]. Add whole cherry tomatoes (1 cup) to veggies. Bake for another 15 minutes until [tofu] is firm and golden, veggies caramelized, and [whole cherry tomatoes] burst.
5

While baking, prepare creamy pesto sauce and optional [pasta, polenta, or grain of choice].
6

Serve ratatouille and [crispy baked tofu with italian herbs] over optional [pasta, polenta, or grain of choice]. Drizzle with [creamy pesto sauce] and sprinkle with optional [vegan parmesan cheese].