flickr-free-ic3d pan white

Tofu Eggplant

10 oz. extra firm tofu

4 medium eggplants

Equivalent of 2 eggs

3 tbsp breadcrumbs

2 tbsp soy or rice milk

1 garlic clove, minced

2 shallots (or 1 onion)

2 tbsp (or more) nutritional yeast

4 sundried tomatoes, cut in small pieces

3 tbsp toasted pine nuts

1 tbsp olive oil

salt, pepper, dried basil, dried oregano...


Preheat the oven on 400°.

Cut the eggplants in halves and bake them until skin is wrinkled and flesh is soft . Scoop the flesh out and dice it.

In a pan on medium heat, sauté garlic then add eggplant. Cook for 5-10 minutes.

In a medium bowl, mash tofu with bread crumbs, milk and egg replacers. Add pine nuts, sundried tomatoes and nutritional yeast. Add eggplant & onions and mix well. Season to taste.

Fill the eggplant shells with the tofu mixture. Top with extra nutritional yeast and return to the oven for 15 minutes.


13 faves
Taken on May 10, 2007