I'm not a vegetarian; I love eating meats too much. BUT I can definitely appreciate vegetarian and vegan dishes because they tend to err on the healthier side of the culinary spectrum. It can't hurt to mention that I've never met a dedicated vegetarian/vegan that was overweight or riddled with health problems, so they must be doing something right!

SO in honor of all the vegetarians/vegans out there, I sometimes decide to observe what is commonly referred to as Meatless Monday! Today's Eggplant Tofu Ragout (pronounced rag-goo) recipe goes along with that idea and is completely meatless; although, it's packed full of delicious veggies and a healthy source of plant protein! 

Eggplant Tofu Ragout

Life is easier when you prep everything first
Makes 3 servings

  • 1/2 medium onion (~200g), cut into 1" cubes
  • 3 small long eggplant (~250g), cut into 1" cubes
  • 1-2 medium tomato (at least 200g), cut into 1" cubes
  • 1 box extra firm tofu, cut into 1" cubes
  • 1/4-inch piece of fresh ginger root, grated or finely diced
  • 1/4 tsp salt
  • 1/4-1/2 tsp ground cumin (more or less depending on your preferences.
  • 1-2 tbsp coconut oil
  • Cilantro, to taste
  • Pepper, to taste

  1. Melt coconut oil in a medium sauce pan over medium-high heat. Toss the onions in and cook until tender, stirring frequently (about 5-7 min).
  2. Add tomato and let juices run while cooking covered about 5 minutes, stirring occasionally.
  3. Stir in all remaining ingredients and reduce heat to medium-low heat. Cover and let cook another 10-15 minutes without stirring, or until eggplant pieces are really soft.
  4. Stir ingredients one more time before serving.

Other than the initial cutting, the whole process is really simple.

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