Ingredients with Measurements:
- 2 large eggplants, sliced
- 2 large zucchinis, sliced
- 2 large potatoes, sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 1 block (14 oz) firm tofu, drained and sliced
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet or Dutch oven with lid
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
3. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the sliced eggplant, zucchini, and potatoes to the skillet and sauté for 5-7 minutes until slightly browned.
5. Add the chopped bell peppers, diced tomatoes, dried oregano, dried thyme, paprika, salt, and pepper to the skillet and stir to combine.
6. Reduce the heat to low, cover the skillet with a lid, and simmer for 10-15 minutes until the vegetables are tender.
7. Transfer the vegetable mixture to a baking dish and arrange the sliced tofu on top.
8. Bake in the preheated oven for 20-25 minutes until the tofu is slightly browned.
9. Sprinkle the chopped parsley on top and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 10g
Carbohydrates: 28g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- You can use any type of bell pepper or combination of colors.
- You can use fresh tomatoes instead of canned.
- You can use any type of fresh herbs instead of dried.
Variations:
- You can add sliced mushrooms to the vegetable mixture.
- You can use different types of vegetables such as carrots, sweet potatoes, or squash.
- You can use different types of protein such as tempeh or seitan.
Tips and tricks:
- Make sure to drain the tofu well before slicing to prevent excess moisture.
- You can sprinkle nutritional yeast on top of the tofu for extra flavor.
- You can serve the tombet with crusty bread or rice.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tombet in the oven or microwave until heated through.
Presentation ideas:
- Serve the tombet in individual ramekins for a fancy presentation.
- Garnish with fresh herbs or sliced olives.
Garnishes:
- Chopped fresh parsley
- Sliced olives
- Nutritional yeast
Pairings:
- Crusty bread
- Rice
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled tofu skewers
- Quinoa salad
Troubleshooting advice:
- If the vegetables are too dry, add a splash of vegetable broth or water.
- If the tofu is too soft, press it with a paper towel to remove excess moisture before slicing.
Food safety advice:
- Make sure to cook the vegetables and tofu to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Tombet is a traditional vegetable dish from the Balearic Islands in Spain.
Flavor profiles:
- The tombet is savory, slightly sweet, and herbaceous.
Serving suggestions:
- Serve the tombet as a main dish for a vegetarian or vegan meal.
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Region: Thai