We’ve tried countless eggplant recipes with Vassilis, with some being a full success and others a complete… disaster. This particular one, however, has won our hearts, as it is easy, delicious and the children also loved it -which is the most important thing in the recipes we make. If you’re lucky too, it could make your little one(s) love eggplants as well.
Eggplants with tofu and tomato sauce it is then, a recipe which has a traditional flair but stays unique, combining protein, lycopene, fiber, good fat, while it’s so tasteful for everyday or Sunday lunch.
Ingredients (for 2-3 servings)
2 eggplants
1 block of tofu
½ cup tomato sauce
5-6 cherry tomatoes
1 clove of garlic
1 fresh onion
2 tbsp extra virgin olive oil
1 tbsp soy sauce
½ tbsp. turmeric
black pepper
oregano
chili flakes (optional)
Method
Crush your tofu with your hands in small pieces. Chop your garlic and onion (save some of the green part for garnish) and sauté in 1 tbsp. olive oil in a pan, for 3-4 minutes. Add the soy sauce, tofu, turmeric, pepper as well as the tomato sauce and the chopped cherry tomatoes. Stir until your mixture becomes a nice thick sauce –or kind of like scrambled tofu.
Line a pan with some parchment paper, cut your eggplants into slices and put them in the pan. Sprinkle some olive oil and pepper and spread sauce on each slice. You can also sprinkle some nutritional yeast on top for a cheese-y flavor. Bake until the eggplants are soft and serve with chopped green onion on top. For extra effect, try adding layers of eggplant and sauce!
