This is a print preview of "BAKED EGGPLANT AND TOFU" recipe.

• Click here to print
• or return back to BAKED EGGPLANT AND TOFU.

BAKED EGGPLANT AND TOFU Recipe

by Melanie Pais

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

© 2024 CookEatShare