Eggplant Tofu Casserole recipe

All Recipes Fruits and Vegetables Vegetables Eggplant

Ingredients

1 eggplant, cut into 1/2-inch slices
2 cups cherry tomatoes, halved
6 ounces extra-firm tofu, cut into strips
½ onion, finely chopped
2 tablespoons minced garlic
½ cup tomato-based chile sauce (such as El Pato®)
1 tablespoon olive oil, or to taste
salt to taste
1 cup shredded Cheddar cheese

Nutrition Info

193.1 calories
carbohydrate: 16.1 g
cholesterol: 24.1 mg
fat: 10.8 g
fiber: 4.3 g
protein: 10 g
saturatedFat: 5.3 g
servingSize: -
sodium: 497.9 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly, sprinkle on Cheddar cheese.

  3. Bake in the preheated oven until cheese is bubbly, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

Just a little spice makes this eggplant tofu casserole a special dinner. Plus, the tofu is hidden well enough that even the biggest meat eater will like it. Cheap and simple to throw together: what's not to love?

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