Specific Foods
Baked Eggplant and Tofu
Prep Time
25 min
Cook Time
35 min
Servings
4
Calories
180
A Mediterranean-inspired dish with tender eggplant, crispy tofu, and fresh tomatoes. Makes a satisfying main course.
Ingredients
1 large eggplant (about 1 lb), sliced 1/4-inch thick
1 block (14 oz) extra-firm tofu, pressed and cubed
2 large tomatoes, sliced
1 medium onion, sliced into rings
3 cloves garlic, minced
1/4 cup fresh basil, chopped
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
2 tablespoons vegetable broth
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Salt eggplant slices and let sit 15 minutes, then pat dry.
3. Press tofu for at least 30 minutes, then cut into 1-inch cubes.
4. Arrange eggplant, tofu, tomatoes, and onion on baking sheet.
5. Mix garlic, basil, oregano, vinegar, and broth. Drizzle over vegetables.
6. Season with salt and pepper.
7. Bake 30-35 minutes until eggplant is tender and tofu is golden.
8. Serve hot over rice or with crusty bread.
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Nutrition Facts
Per Serving (4 servings)| Calories | 180 |
| Protein | 12,00 g |
| Carbohydrates | 20,00 g |
| Fat | 6,00 g |
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