Soy Crepes with Ratatouille
1/2 small eggplant
Preheat the oven to 375F.
2 tablespoons olive oil
1/2 medium red onion thinly sliced
1 small zucchini sliced into matchsticks
1 medium yellow squash sliced into matchsticks
1 small red bell pepper sliced into matchsticks
3 garlic cloves minced
6 ounces soft tofu crumbled
12 soy crepes
1 1/2 cups tomato sauce
6 ounces mozzarella cheese shredded
salt and pepper to taste
Slice the eggplant and place on a cookie sheet. Sprinkle with salt and set aside for half an hour. Blot the moisture from the eggplant and slice into thin matchsticks. In a large skillet, heat the oil over high heat and sauté the eggplant, onion, zucchini, yellow squash, peppers, and garlic for 5 minutes. Add the tofu and mix until thoroughly heated. Place about 3 tablespoons of vegetable filling on each crepe and roll into a cylinder.
Place the filled crepes in a 9 x 13-inch baking dish and spoon the tomato sauce over them. Sprinkle shredded cheese on top and bake for 12 to 15 minutes until cheese is melted. Serve hot.
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