Baked Eggplant Tofu
- 5 oz. firm tofu
- 2 tsp dried oregano
- 1 Tbsp balsamic vinegar
- 1 Tbsp low sodium soy sauce
- 1/2 small eggplant
- 1/2 cup green beans
Cut tofu into 1/2 inch slices. Wrap in kitchen towel and then wrap that in a terry cloth towel. Place a chopping board on top and something heavy (e.g. A few cans) on top of that. This will press and dry the tofu. Leave for 20-30 minutes.
Meanwhile mix vinegar, soy sauce and oregano in a bowl to form a marinade.
Cut the tofu into 1/2 inch cubes and place in a ziplock bag with the marinade. Leave for at least 30 minutes; preferably overnight.
Take the halved eggplant and scoop out some of the flesh using a knife. Try to leave 1/2 inch worth of flesh inside.
Fill the hollow of the eggplant with tofu and pour the water into the hollow. Wrap it all up in aluminum foil. Bake in an oven at 400° F for 40 minutes. Open the foil and cook for another 10 minutes.Servings:
Submitted by: Recipe Group Member
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