Baked Eggplant & Tofu Recipe

Prepare eggplant

Preheat oven to 425°F (220°C). Slice the eggplant into 1/2-inch rounds. Lay slices on a baking sheet, brush both sides lightly with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt. Roast on the middle rack for 18–22 minutes, flipping once halfway, until golden and tender. Remove and set aside.

Press and season tofu

While eggplant roasts, press the tofu for 15 minutes to remove excess water (wrap in a towel and set a weight on top). Once pressed, slice tofu into 1/2-inch slabs. In a bowl, toss tofu with 1 tablespoon olive oil, minced garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano. Let sit 5 minutes to absorb flavors.

Pan-sear tofu

Heat a nonstick or cast-iron skillet over medium-high heat. Add a thin film of oil or use the remaining 1 tablespoon olive oil. Sear tofu slabs 3–4 minutes per side until golden brown and slightly crispy. Remove from heat and keep warm.

Roast tomatoes: Halve the plum tomatoes lengthwise, toss with 2 teaspoons olive oil and a pinch of salt, and arrange cut-side up on a separate baking sheet. Roast in the same 425°F oven for 18–20 minutes until skins blister and flesh softens. Remove and let cool slightly.

Sauté aromatics: In a medium saucepan over medium heat, add 2 tablespoons olive oil. Add the chopped shallot and sauté 3–4 minutes until translucent. Add tomato paste and cook 1 minute to caramelize. Stir in red pepper flakes.

Combine and simmer: Add the roasted tomatoes (with juices) to the saucepan. Use a spatula to break up tomatoes. Add 1/2 cup water or vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently for 12–15 minutes to concentrate flavors. Taste and adjust seasoning. For a smoother sauce, use an immersion blender or transfer to a blender and pulse to desired consistency.

Make vegan parmesan

Combine raw cashews, nutritional yeast, 1/2 teaspoon sea salt, and lemon zest in a food processor. Pulse until mixture resembles coarse sand (do not overprocess into a paste). If using, add 1/4 cup breadcrumbs and pulse 2–3 times to incorporate. Transfer to a bowl.

Assemble the casserole-style dish

Reduce oven temperature to 400°F (200°C). In a baking dish large enough for a single layer (about 9x9 or similar), spread a thin layer (about 1/2 cup) of the roasted plum tomato sauce on the bottom. Arrange a single layer of roasted eggplant slices over the sauce, slightly overlapping. Top each eggplant slice with a seared tofu slab, then spoon more sauce over the tofu to cover. Continue layering with remaining eggplant, tofu and sauce until ingredients are used, finishing with sauce on top.

Top and bake

Sprinkle the vegan parmesan mixture evenly over the top layer. If you like a crisper top, add an additional 1–2 teaspoons of olive oil drizzled over the crumbs. Bake in the 400°F oven for 15–18 minutes until hot and bubbly and topping is lightly golden. Remove from oven and let rest 5 minutes.

Finish and serve

Scatter fresh basil chiffonade and chopped parsley over the baked dish. Serve warm with extra vegan parmesan on the side and crusty bread or pasta if desired.