Italian Eggplant (Aubergine) Tofu Bake

May 08, 2023May 8, 20230 1
Italian Eggplant (Aubergine) Tofu Bake perfect for a vegetarian meal
in Vegetarian

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 medium onion
4 garlic cloves
2 teaspoons oil
1 eggplant , peeled and diced in 1/4 inch cubes
1 can tomato paste
1/4 cup water
2 teaspoons vegetable bouillon granules
3/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 lb tofu , mashed well with a fork
3 eggs
1 cup grated parmesan cheese

Nutrision Information

Servings Per Recipe
8
Calories
222
Sugar
4g
Fat
13g
This Italian Eggplant (Aubergine) Tofu Bake is a delicious and hearty vegetarian main dish option. The eggplant is cooked to tender perfection and combined with the flavors of the Italian herbs and spices. Both eggplant and tofu are great sources of plant-based protein, making this recipe a healthy and filling option. It can be served as a main dish or as a side dish with a salad or some crusty bread.

Instructions

1.Preheat oven to 350º F.
2.In a large skillet, sauté onion and garlic in oil until onion is tender, about 3-4 minutes.
3.Add eggplant and continue to cook for an additional 10 minutes or until eggplant is tender.
4.Stir in tomato paste, water, bouillon granules, Italian seasoning, and garlic powder until well combined.
5.Remove from heat and stir in tofu, eggs, and parmesan cheese.
6.Spread mixture evenly into a 9x13 inch baking dish.
7.Bake for 35-45 minutes or until golden brown and bubbly.

PROS

This recipe is a perfect vegetarian main dish option that is packed with protein.

The flavors of the Italian herbs and spices combined with the eggplant make for a delicious and filling meal.

CONS

Some people may find the texture of the tofu to be too soft or mushy.

With the addition of the parmesan cheese, this recipe is not vegan-friendly.

HEALTH & BENEFITS

Eggplant is a nutrient-dense vegetable that is high in fiber, vitamins, and minerals.
Tofu is a great source of plant-based protein, making it a good option for vegetarians and vegans.
The combination of eggplant and tofu in this recipe provides a low-fat and low-calorie meal option.

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