| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 351 | 21g | 4g | 33g |
| sugars | fibre | protein | salt |
| 13g | 9g | 12g | 0.8g |
Why I Love Italian Stuffed Eggplant with Tofu and Vegetables
When it comes to comfort food, nothing hits quite as close to home as this Italian delight, Stuffed Eggplant with Tofu and Vegetables. For some folks, the mention of tofu in a traditionally Italian dish may come off as a bit of a surprise, but trust me, this vibrant and flavorful recipe is an absolute game-changer in my book.
Integrating Tradition with Innovation
As a Southern belle, I have nothing but appreciation for the comforting homeliness of traditional cuisine. I’ve been kneading biscuits and whipping up fried chicken recipes before I could even reach the countertops. But my appreciation for food doesn’t stop at the Southern border. I always love exploring new flavors, textural elements, and dishes that blend tradition with innovation. This Stuffed Eggplant with Tofu and Vegetable recipe is one such blend.
The Inspiration Behind the Dish
The idea for this dish was inspired by Jamie Oliver. His love for turning fresh ingredients into hearty, comforting meals is something I resonate with deeply. His Italian-inspired recipes, after all, always have a way of capturing the essence of this region’s culinary prowess.
Let’s talk about the star of our dish here, the eggplant. These purple beauties when hollowed and stuffed with tofu and a medley of vegetables, it turns into a feast for the senses. FUll of robust flavors, this dish even has a coastal touch to it, reminiscent of the freshest catch on a Charleston seashore.
Of course, we need a multitude of other ingredients to make our Stuffed Eggplant with Tofu and Vegetables truly sing. Chunks of tofu, golden garlic cloves, caramelized onions, sweet red bell peppers, tender zucchinis and ripe tomatoes integrate together to create an orchestra of flavors. A sprinkle of fresh basil leaves adds an aromatic lift, with a glug of olive oil to meld everything together.
Finally, we season this goodness with salt, black pepper, and a hint of crushed red pepper flakes, if you’re someone who likes a bit of a spicy kick. Coating these stuffed eggplants with marinara sauce and a dusting of vegan parmesan cheese just takes the dish to a whole new level.
Simple, delectable, and heart-warming. This recipe has certainly found a permanent spot in my kitchen, and I hope it does in yours too.
What You’ll Need
- 3 medium eggplants
- 1 block of tofu (14 ounces)
- 4 cloves of garlic
- 1 large onion
- 2 medium red bell peppers
- 2 medium zucchinis
- 2 ripe tomatoes
- 1 cup of fresh basil leaves
- 1/2 cup of olive oil
- 1 tablespoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of crushed red pepper flakes (optional)
- 2 cups of marinara sauce
- 1/2 cup of grated vegan parmesan cheese
Method
Step One
Cut each eggplant in half lengthwise. On the inside, scoop out the flesh, leaving about 1/2-inch thick shell. Set the shells aside and chop the flesh into cubes.
Step Two
Drain and press the tofu to remove excess water, then crumble it into small pieces.
Step Three
Mince the garlic and chop the onion, red bell peppers, zucchinis, and tomatoes into small pieces.
Step Four
In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and cook until they become soft and translucent.
Step Five
Then add the bell peppers, zucchinis, and eggplant cubes. Cook the vegetables for about 10 minutes, or until they are tender.
Step Six
Add the crumbled tofu, tomatoes, basil leaves, salt, black pepper, and optional red pepper flakes. Continue to cook for about 5 minutes more.
Step Seven
Preheat your oven to 375°F (190°C).
Step Eight
Fill each eggplant shell with the tofu and vegetable mixture.
Step Nine
Place the stuffed eggplants in a baking dish. Pour the marinara sauce over the eggplants.
Step Ten
Sprinkle the tops of the stuffed eggplants with vegan parmesan cheese.
Step Eleven
Bake the eggplants for about 25 to 30 minutes, or until they are tender and the cheese has melted.
Step Twelve
Allow the stuffed eggplants to cool for a few minutes before serving. Enjoy your Stuffed Eggplant with Tofu and Vegetables!
