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