Tofu & Eggplant Stirfry | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 1 14 oz. block of extra firm tofu, diced into 1 to 2 inch chunks
• 1/2 eggplant, sliced into medium chunks
• 6 or so mushrooms, skinned and sliced into medium chunks
• 1/4 cup of low sodium soy sauce
• 2 tablespoons of lemon juice
• 1/2 tablespoon of chili oil
• 1 to 2 tablespoons of fresh minced garlic
• 1/2 teaspoon of fresh minced ginger
• vegan buttery spread of choice
• 1 sprinkle of ground black pepper