From craving to table
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove tofu and set aside.
- 3
Add the remaining olive oil to the skillet. Sauté onion and garlic for 2-3 minutes until fragrant.
- 4
Add eggplant, zucchini, yellow squash, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables start to soften.
- 5
Stir in diced tomatoes (with juice), tomato paste, herbes de Provence, thyme, salt, and pepper. Simmer for 5 minutes.
- 6
Gently fold in the cooked tofu and chopped basil.
- 7
Transfer the mixture to a large casserole dish. Sprinkle with grated Parmesan, if using.
- 8
Bake uncovered for 20-25 minutes, until bubbling and lightly golden on top.
- 9
Let cool for a few minutes, garnish with extra fresh basil, and serve hot.