Vegan Sesame Tofu and Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 block Tofu, firm 31 grams Cilantro, raw 3 tbsp Vinegar - Natural Rice Vinegar (Nakano) 4 1tsp Sesame Oil 2 clove Garlic 1 tsp crushed red pepper flakes (by TORI7HARRISON) 2 tsp Swerve All Natural Sweetener (by JANIS-IRENE) 458 grams Eggplant, fresh 1 tbsp Olive Oil .25 cup Sesame Seeds 12 tsp Coconut Secret Raw Coconut Aminos Soy-Free Seasoning Sauce (5 mL) (by PKNPAM21)
1. Squeeze Tofu, wrapped in a kitchen towel for 20 minutes. 200 degree oven.
2. Place about ¼ cup of cilantro, 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, minced garlic, crushed red pepper flakes, and Swerve into a large mixing bowl. Whisk together.
3. Peel and julienne the eggplant. You can julienne roughly by hand like I did, or use a mandolin with a julienne attachment for more precise “noodles.” Mix the eggplant with the marinade.
Vegan Sesame Tofu and Eggplant
4. Add the tablespoon of olive oil to a skillet over medium-low heat. Cook the eggplant until it softens. The eggplant will soak up all of the liquids, so if you have issues with it sticking to the pan, feel free to add a little bit more sesame or olive oil. Just be sure to adjust your nutrition tracking.
5. Turn the oven off. Stir the remaining cilantro into the eggplant then transfer the noodles to an oven safe dish. Cover with a lid, or foil, and place into the oven to keep warm. Wipe out the skillet and return to the stovetop to heat up again.
6. Unwrap the tofu then cut into 8 slices. Spread the sesame seeds on a plate. Press both sides of each piece of tofu into the seeds.
7. Add 2 tablespoons of sesame oil to the skillet. Fry both sides of the tofu for 5 minutes each, or until they start to crisp up. Pour the ¼ cup of soy sauce into the pan and coat the pieces of tofu. Cook until the tofu slices look browned and caramelized with the soy sauce
8. Remove the noodles from the oven and plate the tofu on top.
Serving Size: 1/8 recipe
Number of Servings: 8
Recipe submitted by SparkPeople user DLWIESNER.
2. Place about ¼ cup of cilantro, 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, minced garlic, crushed red pepper flakes, and Swerve into a large mixing bowl. Whisk together.
3. Peel and julienne the eggplant. You can julienne roughly by hand like I did, or use a mandolin with a julienne attachment for more precise “noodles.” Mix the eggplant with the marinade.
Vegan Sesame Tofu and Eggplant
4. Add the tablespoon of olive oil to a skillet over medium-low heat. Cook the eggplant until it softens. The eggplant will soak up all of the liquids, so if you have issues with it sticking to the pan, feel free to add a little bit more sesame or olive oil. Just be sure to adjust your nutrition tracking.
5. Turn the oven off. Stir the remaining cilantro into the eggplant then transfer the noodles to an oven safe dish. Cover with a lid, or foil, and place into the oven to keep warm. Wipe out the skillet and return to the stovetop to heat up again.
6. Unwrap the tofu then cut into 8 slices. Spread the sesame seeds on a plate. Press both sides of each piece of tofu into the seeds.
7. Add 2 tablespoons of sesame oil to the skillet. Fry both sides of the tofu for 5 minutes each, or until they start to crisp up. Pour the ¼ cup of soy sauce into the pan and coat the pieces of tofu. Cook until the tofu slices look browned and caramelized with the soy sauce
8. Remove the noodles from the oven and plate the tofu on top.
Serving Size: 1/8 recipe
Number of Servings: 8
Recipe submitted by SparkPeople user DLWIESNER.
Nutritional Info Amount Per Serving
- Calories: 113.9
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 176.7 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.5 g
- Protein: 4.9 g
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