SoulFood: Tofu Ratatouille
From Luke Periard
Cooking: 25-30 mins in an Instant Pot
2 tbsp of olive oil
1 x yellow onion, chopped
4 x cloves of garlic, minced
1 or 2 chili pepper(s), chopped (optional)
1 lb of tofu, chopped into cubes
1 eggplant, chopped into cubes
2-3 tomatoes, chopped, seeds removed
2 yellow or green zucchinis
1 acorn squash, sliced
5 basil leaves
2 tbsp white wine
1/4 cup of tomato paste
1 cup of water
1/4 cup of parsley
Set the Instant Pot to Sauté, High and add the olive oil. When the pot is hot, add the onions, garlic and chili peppers and sauté for about 5-6 mins.
Fry the tofu for 10 mins. Remove the tofu and set aside.
Add the chopped eggplant, tomatoes, zucchini, squash, basil leaves and re-add the tofu to the pot.
Now pour in the white wine, water and tomato paste, no need to mix. Select the Pressure Cook setting for 10 mins at High Pressure. Release the pressure naturally, or use the Quick release.
Add the parsley.
*Note* : It's possible that the “burn” message may come on. To avoid this, it is important not to mix the vegetables and tofu with the liquid in the last step, just deposit them into the pot and pour the liquids on top.