Tofu Eggplant Casserole
recipe

A delicious vegan dish combining soft tofu and flavorful eggplant for a perfect meal.
Preparation Time: 45 minutes
Serving Size: 4

Ingredients

- 1 block of tofu (firm, marinated, or smoked)
- 1 eggplant
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1 tablespoon cooking oil
- 1 ½ cups tomato sauce
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish

Instructions

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplant and sprinkle with salt. Let it sit for about 10 minutes, then rinse.
3. In a pan, sauté the chopped onion and minced garlic in oil until soft.
4. Add the eggplant slices to the pan and cook for a few more minutes until slightly tender.
5. Cut the tofu into cubes and add it to the pan. Pour the tomato sauce over the mixture and season with salt and pepper. Mix well.
6. Transfer the mixture to a baking dish and smooth the surface.
7. Bake in the oven for about 25-30 minutes, until bubbly and the top is lightly golden brown.
8. Remove from the oven and let cool slightly before serving. Garnish with fresh herbs.

Nutritional Information (per serving)

- Calories: 250 kcal
- Protein: 15 g
- Carbohydrates: 20 g
- Fat: 12 g
- Fiber: 5 g

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