Italian Roasted Eggplant with Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp Basil 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh 1 clove Garlic 1 cup, chopped Onions, raw 3 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, fresh 1 tbsp Extra Virgin Olive Oil 13.50 oz Tofu, Extra Firm, Nasoya 28 grams Parmesan Cheese, shredded
Dice tofu and sit in refrigerator with olive oil and seasoning for half day or more. Peel, salt and paper towel to get the water out of the eggplant then dice. Roast veges for 40 minutes at 400 degrees adding the tofu 20 minutes before the veges are caramelized. If watery and not carmelized increase cooking time or leave in oven after you turn it off.
Serving Size: Makes two servings
Serving Size: Makes two servings
Nutritional Info Amount Per Serving
- Calories: 451.5
- Total Fat: 21.1 g
- Cholesterol: 10.1 mg
- Sodium: 321.5 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 13.2 g
- Protein: 31.2 g
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