Baked Eggplant & Tofu (vg,gf) Recipe
Roasted Plum Tomato Sauce, Vegan Parmesan Cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggplant & Tofu Layers
Roasted Plum Tomato Sauce
Vegan Parmesan & Assembly
Method
Eggplant & Tofu Layers
- 1
Prepare eggplant
Preheat oven to 220°C (425°F). Slice the eggplant into 1/2-inch (about 1.2 cm) rounds. Lay slices on a baking sheet, brush both sides lightly with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 18–22 minutes, flipping once halfway, until golden and tender. Remove and set aside to cool slightly.
- 2
Press and slice tofu
While eggplant roasts, drain the tofu and press it for 15–20 minutes to remove excess moisture (wrap in a clean towel and place a weight on top). After pressing, slice the tofu into 1/2-inch slabs that match the eggplant size. Pat dry with paper towel.
- 3
Season and optionally coat tofu
In a shallow bowl combine 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush the tofu slabs on both sides with the mixture. If using gluten-free breadcrumbs, press each slab into breadcrumbs to lightly coat for texture.
- 4
Bake tofu
Arrange tofu slabs on a lined baking sheet and bake in the 220°C (425°F) oven for 12–15 minutes, flipping once, until edges are golden and slightly firm. Remove from oven.
Roasted Plum Tomato Sauce
- 5
Roast tomatoes and aromatics
Reduce oven to 200°C (400°F). Halve the plum tomatoes and peel the outer layer off the onion and cut into quarters. Place tomatoes (cut side up or down as preferred), onion quarters, and unpeeled garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast 25–30 minutes until tomatoes collapse and edges caramelize. Let cool slightly, then squeeze roasted garlic from skins.
- 6
Simmer sauce
In a medium saucepan over medium heat, add the roasted tomatoes, roasted onion, roasted garlic, 1 tablespoon tomato paste, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, and 1 teaspoon maple syrup (if using). Use an immersion blender or transfer to a blender and purée until smooth. Return to saucepan and simmer gently 8–12 minutes to reduce and concentrate flavor. Taste and adjust salt and pepper.
Vegan Parmesan & Assembly
- 7
- 8
Assemble the casserole
Preheat oven to 190°C (375°F). In a shallow baking dish (about 9x9-inch / 23x23 cm), spread a thin layer (about 1/2 cup) of roasted plum tomato sauce on the bottom. Arrange a single layer of roasted eggplant slices to cover the bottom. Top eggplant with a layer of tofu slabs, then spoon 3/4 cup sauce over the tofu, sprinkle 2 tablespoons vegan parmesan. Repeat to make 2–3 layers, finishing with sauce and a generous sprinkle of the vegan parmesan on top.
- 9
- 10
Garnish and serve
Top with torn fresh basil leaves and an extra pinch of vegan parmesan. Serve warm with an extra spoonful of sauce alongside if desired.