Baked Eggplant & Tofu (vg, Gf) Recipe
Roasted Plum Tomato Sauce, Vegan Parmesan Cheese
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Ingredients
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Eggplant & Tofu Layers
Roasted Plum Tomato Sauce
Vegan Parmesan & Finish
Method
Eggplant & Tofu Layers
- 1
Prepare eggplant
Preheat oven to 425°F (220°C). Slice eggplants into 1/3-inch (8 mm) rounds. Arrange slices on a rimmed baking sheet, brush both sides lightly with 2 tablespoons olive oil and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Roast on the middle rack for 18–22 minutes, flipping once halfway, until golden and tender. Remove and set aside.
- 2
Press and slice tofu
While eggplant roasts, drain tofu and press to remove excess moisture for 15 minutes using a tofu press or weighted plate wrapped in paper towels. Slice tofu into 1/3-inch (8 mm) slabs to match eggplant rounds. Toss tofu slices gently with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano.
- 3
Pan-sear or roast tofu
For a firmer exterior, heat a nonstick skillet over medium-high heat and sear tofu slices 2–3 minutes per side until golden. Alternatively, arrange tofu on a baking sheet and roast at 425°F for 12–15 minutes, flipping once. Remove and keep warm.
- 4
Assemble layers
Lightly oil a 9x9-inch (or similar) baking dish with the remaining olive oil. Place a thin layer of roasted eggplant to cover the bottom, spread 1/3 of the roasted tomato sauce (see sauce section) over the eggplant, add a layer of tofu slices, then scatter a few basil leaves. Repeat to create 2–3 layers finishing with a layer of sauce on top.
Roasted Plum Tomato Sauce
- 5
Roast tomatoes and garlic
Lower the oven to 400°F (200°C) or keep it at 425°F if needed. Halve the plum tomatoes lengthwise and place cut-side up on a baking sheet with whole peeled garlic cloves. Drizzle with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt and a pinch of black pepper. Roast for 20–25 minutes until tomatoes are softened and edges caramelize.
- 6
Saute aromatics
While tomatoes roast, heat a small saucepan over medium heat. Add 1 teaspoon olive oil and sauté the finely chopped red onion until translucent, about 4–5 minutes. Add tomato paste and cook 1 minute to deepen flavor.
- 7
Combine and simmer
Once roasted, transfer tomatoes and garlic to the saucepan. Use an immersion blender or transfer to a blender and pulse to a chunky-smooth texture. Return to the saucepan, add dried thyme, sugar (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper and red pepper flakes. Simmer gently for 8–10 minutes to meld flavors. Stir in chopped fresh basil off heat.
Vegan Parmesan & Finish
- 8
Make vegan parmesan
In a small food processor, pulse raw cashews, nutritional yeast, garlic powder, sea salt, lemon zest, and chopped parsley until the mixture resembles coarse crumbs (not a paste). Taste and adjust salt or nutritional yeast as desired.
- 9
Bake assembled dish
Spoon any remaining sauce over the top of the assembled eggplant and tofu. Sprinkle the vegan parmesan evenly over the top. Cover loosely with foil and bake at 375°F (190°C) for 18–22 minutes to heat through and allow flavors to marry. Remove foil for the last 5 minutes to let the top become slightly golden.
- 10
Finish and serve
Remove from oven and let rest 5 minutes. Drizzle with 1 tablespoon olive oil if desired and garnish with remaining fresh basil leaves and extra vegan parmesan. Serve warm.