Vegan Tomato Tofu Stuffed Eggplant Recipe
Experience the flavor of the Mediterranean with heart-healthy tofu and savory tomato filling in these stuffed eggplants—perfectly meaty and low-fat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greenerideal.com.
Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Colander
- Paper towel
- Baking dish
- Pastry brush
- Grater
Ingredients
- 1 eggplant, large; scrubbed and top removed
- sea salt, to taste
- 1 tbsp olive oil, plus more for greasing
- 1 block firm tofu, chopped finely
- 1 onion, chopped finely
- 3 cloves garlic, chopped finely
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 3 tbsp tomato paste
- 2 tomatoes, chopped
- 1/2 cup vegetable stock
- salt, to taste
- 1 cup fresh spinach leaves
- 1/2 cup low-fat soy ‘mozzarella’ cheese
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