Serves 4

This is an absolutely delicious dish. The fresh flavours and wonderful textures from the tofu and chunky vegetables are incredible. Top this off  with a wonderful Soubise sauce and this is an absolutely amazing dish.

Although there are many stages to this recipe, they are all easy and quick to prepare and can be prepared in advance. Do not let this put you off of making this simple but stunning dish.

INGREDIENTS

For the Bechamel/Soubise sauce

For the bechamel

20 g vitalite

20 g plain flour

1/2 pint of soya milk

1 bay leaf

For the Soubise

25 g vitalite

4 tablespoons water

1 large onion, chopped very finely

For the Ratatouille

1 medium aubergine, cut into bite size pieces

1 medium courgette, cut into bite size pieces

2 tablespoons olive oil

1 medium red onion, sliced

2 garlic cloves, minced

1 400 g tin chopped tomatoes

1/2 teaspoon ground coriander

3/4 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon agave nectar

Handful fresh basil, chopped

For the Tofu

2 x 200 g blocks firm tofu, each block cut into 6 slices approx 3mm thick

Oil for brushing

Salt and pepper

METHOD

Start by preparing the Tofu.

Preheat the oven to 180 degrees Celsius.

Place the tofu slices on a baking tray that has been lined with foil. Brush both sides of the tofu with oil and season lightly with salt and pepper.

Bake for 20 minutes, turning once, until the tofu is slightly golden and a little firmer in texture.

Put to one side and now prepare the Ratatouille.

In a pan over a medium heat, add the oil and when hot add the garlic. Fry for a few seconds and then add the onion and continue to cook until the onions have started to soften.

Add the aubergine and courgette and continue to cook until the vegetables start to become tender and slightly coloured.

Now add all of the other ingredients, except for the fresh basil, bring to the boil and then reduce the heat and cover. Continue to simmer, covered, for 20-25 minutes until all of the vegetables are tender. You may need to add a little water if the mixture looks like it is becoming too dry.

Stir in the fresh basil and put to one side as you prepare the Soubise sauce.

The soubise is prepared in 2 stages.

First prepare the soubise.

Melt the vitalite in a pan, over a medium heat, add the onions and water and reduce the heat. Continue to cook, covered and slowly, until the onions are cooked but not brown. They should remain white and transparent. Turn off the heat.

Now prepare the bechamel.

In a pan over a medium heat, melt the vitalite and then add the flour. Stir well for about 1 minute to form a roux and then gradually add the soya milk, a little at a time, whisking continuously until all of the milk has been incorporated. Add the bay leaf and simmer for a few minutes. Remove from the heat.

Pour the soubise into the bechamel, remove the bayleaf and stir well.

To assemble the dish.

Because you have prepared these various stages at different times you may wish to reheat before assembly.

Place a slice of the tofu on the plate. Cover with a layer of the ratatouille and then another slice of tofu. Add another layer of ratatouille and a final slice of tofu.

Drizzle over some of the juices from the ratatouille and a generous serving of the soubise sauce. Garnish with some fresh Basil.

I like to serve this with some grilled asparagus and baked mushrooms.

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