Crispy Tofu Ratatouille Bowl

• 250 g tofu, pressed and cubed — Extra-firm tofu prepared with nigari
• 120 g cooked brown rice — Cooked long-grain brown rice
• 60 g white beans — Canned white beans, drained and rinsed
• 100 g eggplant, cut into 2 cm pieces — Raw eggplant
• 90 g zucchini, cut into 2 cm pieces — Raw zucchini
• 80 g pepper, cut into 2 cm pieces — Raw red bell pepper
• 120 g tomatoes, halved — Raw cherry tomatoes
• 4 g garlic, grated — Raw garlic
• 1 g oregano — Dried oregano leaves
• 8 g basil, torn — Fresh basil leaves
• 10 g oil, divided — Extra-virgin olive oil
• 0.8 g salt, divided — Fine salt

Method

1. 1Air-fry the tofuHeat air fryer to 400°F. Toss tofu with 4 g oil and half the salt.400°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Use tongs around the hot basket.
2. 2Air-fry in one layer for 14 minutesAir-fry in one layer for 14 minutes, shaking at 7 minutes.14 minLook for: At least three tofu faces are golden and crisp while centers are steaming.
3. 3Brown the eggplant, zucchini, and pepperTransfer tofu to a clean plate, using a clean plate or bowl for cooked food.Look for: The brown the eggplant, zucchini, and pepper stage is complete and ready for the next action.Safety: Use tongs around the hot basket.
4. 4Toss eggplantToss eggplant, zucchini, and red pepper with remaining 6 g oil and salt and air-fry at 400°F for 7 minutes, shaking once.7 min · 400°FLook for: Eggplant is browned, zucchini is golden at the edge, and red pepper is tender-crisp.
5. 5Finish the ratatouilleMove the browned eggplant, zucchini, and red pepper to a shallow air-fryer-safe pan.Look for: The finish the ratatouille stage is complete and ready for the next action.Safety: Use a heat-safe pan rated for the air fryer and handle it with mitts.
6. 6Add tomatoesAdd tomatoes, white beans, garlic, oregano, and 20 g water; air-fry at 400°F for 5 minutes.5 min · 400°FLook for: Tomatoes slump, white beans steam, and the eggplant, zucchini, and red pepper remain distinct.
7. 7Build the bowlStir rice and 20 g water into the tomato, white bean, eggplant, zucchini, and red pepper pan. Cover with foil crimped firmly around the rim and air-fry at 400°F for 4 minutes, until the rice reaches 165°F.4 min · 165°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Keep foil secured away from the heating element and verify rice reaches 165°F.
8. 8Spoon the hot rice-ratatouille mixture into a bowlSpoon the hot rice-ratatouille mixture into a bowl, add crisp tofu, and finish with basil.Look for: Tofu remains above the tomato-white bean sauce, and browned eggplant, zucchini, and red pepper edges stay visible.