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  • BAKED EGGPLANT AND TOFU

    1 vote
    Prep time:
    Cook time:
    Servings: 5
    by Melanie Pais
    10 recipes
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    Ingredients

    • 6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
    • 1 large onion, sliced
    • 1 head garlic left whole
    • 1 12 ounce tub tofu, sliced - 3 grams fat per 4 ounce serving

    Directions

    1. I put all this onto a big sheet of foil, eliminates clean-up doncha
    2. know. I sprinkled some lemon pepper on the tofu slices.
    3. I baked all this in a 400F oven for about 40 minutes, everything looked
    4. well roasted by then.
    5. I boiled 1 pound whole wheat spaghetti
    6. added all the veggies, including the garlic, squeezed out
    7. dressed with about 1 1/2 cup canned crushed tomatoes and 1/3 cup
    8. tarragon wine vinegar.
    9. kwvegan vegan

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