Hello there!
I hope you are having an amazing week!
July has officially begun and so has zucchini, eggplant and tomato’s season. I wish you could feel my excitement because these are my all-time favorite vegetables, so you already know I couldn’t wait to test new recipes 😀
I started off by wondering which vegetable should I pick for the first recipe and I ended up using all of them, because… why not, right? With that being said, as a cooking technique I decided to go with another favorite of mine: stuffed vegetables! (remember my Turkey Stuffed Squash?)
Another great thing about zucchini, eggplants and tomatoes is they can all be stuffed with whichever ingredients is patiently sitting in your fridge and they will all taste amazing if seasoned well enough.
All of this to say that today’s recipe is: Smoked Tofu and Vegetable Stuffed Eggplant.
Oh yes, I forgot to mention the tofu. After my last tofu recipe (Vegan Moqueca with Tofu), I decided to give this ingredient another try: when marinated or seasoned, tofu not only tastes amazing, but it is also highly versatile.
I didn’t want to bother with a time consuming marinade, so I opted for smoked tofu: it is also a great way to avoid having to “overseason” your dish when trying to give life to bland tofu lol
This recipe is super easy to make, super healthy and tasty: what more can a girl ask, right?
For more Stuffed Vegetables or Tofu recipes, check these out:
- Turkey Stuffed Squash (with Mushrooms, Peppers and Cereals)
- Vegan Moqueca with Tofu (Brazilian Stew), with video
Well, without further ado, here is the recipe. Scroll down for video instructions.
Vegan Tofu Stuffed Eggplant, with video
Course: MainCuisine: Vegan4
servings30
minutes40
minutesIngredients
2 large Eggplants
250g Smoked Tofu
4 Mushrooms
1/2 Zucchini
1 large Tomato
1 large Onion
2 Garlic cloves (cut in half)
½ teaspoon Coriander powder
½ teaspoon Paprika
Thyme
Rosemary
Olive oil
Salt & Pepper
Directions
- Slice the eggplants in half length-wise.
- Carefully carve out the inside of the eggplant. Dice it and set aside.
- Dice the onions, tomatoes and tofu. Slice the mushrooms.
- Preheat oven at 180°. Line a baking sheet with parchment paper.
- Heat up 2 tablespoons of olive oil in a large pan. Add in the onions, garlic, zucchini, mushrooms, eggplant and tofu. Cook for 5-7 minutes.
- Add in the tomatoes, salt and pepper. Cook for another 5 minutes.
- Place the eggplants on the baking sheet. Pour the filling into the eggplants.
- Add a tablespoon of olive oil to each eggplant.
- Bake for 20 minutes, until the eggplants are cooked and soft.
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