SoyBoy Tofu Ravioli shines in this easy vegan recipe packed with fresh vegetables. It's a great meatless, dairy-free Italian entree for the vegans and vegetarians in your life!
- Add a splash of olive oil to a large, heavy bottomed pot on medium to medium-high heat and sauté the chopped onion and pepper to soften a bit. After a couple of minutes, add the zucchini and eggplant, adding more olive oil as you need to as the eggplant absorbs it.
- Stir that regularly and once the eggplant and zucchini have softened up quite a bit, add the minced garlic and a sprinkling of dried basil and dried oregano and an optional pinch of dried red pepper flakes.
- Then add the two cans of crushed tomatoes, rinse each can with 1⁄4 - 1/3 cup of water, add the water to the pot and bring it up to a gentle simmer. (This recipe makes more sauce than needed for two packages of ravioli so you’ll have leftover sauce for another meal. Freeze it if you like.)
- After the sauce simmers along for 10-15 minutes, add the tofu ravioli to a large pot of boiling water and cook according to directions.
- Carefully drain the ravioli and serve with the chunky vegetable marinara over the top.
- 2 13 oz packages SoyBoy Tofu Rravioli
- 1-1.5 cups peeled, rough chopped onion
- 1-1.5 cups deseeded, rough chopped Bell pepper
- 2-3 Tbs. olive oil (plus more as needed)
- 2 cups rough chopped zucchini (1” cubes)
- 2 cups rough chopped eggplant (1” cubes, skin on is okay)
- 2 large cloves garlic minced
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- Pinch of red pepper flakes to taste
- 2 28 oz cans crushed tomatoes
- 1/2-2/3 cup water for rinsing empty cans of crushed tomatoes
- salt to taste