2 In Appetizers and Sides/ Gluten Free/ Vegetarian

Eggplant Tofu Caprese

Eggplant Tofu Caprese

Eggplant, tofu, basil— three of my favorite food items that we combined into a delicious caprese tower.

I whipped up a light, healthy and mouth-watering dinner of Eggplant Tofu Caprese and a Quinoa Kale salad.

The marinated tofu was excellent and gave a great kick to the caprese.  You didn’t need to add extra balsamic unless you wanted to.

Eggplant & Balsamic-Marinated Tofu Caprese

  • 1 large eggplant
  • 1 T olive oil
  • 2 tsp salt
  • 1 block of firm tofu
  • 3 cloves garlic, chopped
  • 1/4 cup balsamic
  • 1 tomato, sliced
  • 1 handful of basil

Directions:

Slice the eggplant into rings, if they are too large, cut them into halves or quarters
Spray a roasting pan with olive oil spray and lay the eggplant flat.
Drizzle olive oil and sprinkle salt.
Eggplant Tofu Caprese
Roast in the oven at 375 degrees for 30-40 minutes, untill cooked through.
Eggplant Tofu Caprese
Meanwhile, towel-dry the tofu and cut into thin slices.
In a pan, lay the tofu flat, top with garlic and pour balsamic so that it reaches all the tofu.
Eggplant Tofu Caprese
 Grab a glass of wine and let the tofu marinate for about 20 minutes.
Once the tofu has set for awhile, cook the tofu for about 5-7 minutes, until cooked through.
And now….layer!  Eggplant, tomato, tofu, basil and drizzle with balsamic if you want.
Eggplant Tofu Caprese
Eggplant Tofu Caprese
Eggplant Tofu Caprese

I love eggplant so much, I feel like I could eat this every day and never get sick of it. And it was so freaking pretty.  I couldn’t stop taking pictures.  Yeah, yeah, I know I say that a lot, but I get completely enamored by the colors and textures, I can’t help it!

When you look through a lens, all the background distractions are eliminated and what you have left is the naturalness and pureness of the food.  It’s beautiful.

And eggplant. Yum.  Praise the lord for eggplant.

Eggplant Tofu Caprese
 

Eggplant Tofu Caprese

Eggplant Tofu Caprese

by Kristin Hong

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: appetizer entree vegan vegetarian

Ingredients (4 servings)

  • 1 large eggplant
  • 1 T olive oil
  • 2 tsp salt
  • 1 block of firm tofu
  • 3 cloves garlic, chopped
  • 1/4 cup balsamic
  • 1 tomato, sliced
  • 1 handful of basil

Instructions

Slice the eggplant into rings, if they are too large, cut them into halves or quarters.

Spray a roasting pan with olive oil spray and lay the eggplant flat.

Drizzle olive oil on top and salt.

Roast in the oven at 375 degrees for 30-40 minutes, until cooked through.

Meanwhile, towel-dry the tofu and cut into thin slices.

In a pan, lay the tofu flat, top with garlic and pour balsamic so that it reaches all the tofu.

Let the tofu marinate for about 20 minutes.

Once the tofu has set for awhile, cook the tofu for about 5-7 minutes, until cooked through.

Layer! Eggplant, tofu, tomato, basil… drizzle with balsamic if you want!

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2 Comments

  • Reply
    Debby Sunshine
    March 1, 2013 at 4:10 am

    This eggplant tofu caprese looks amazing! Nice photos too! I found your post through Lizz Delicious facebook page. My hubby will love this! Gonna pin it!

    • Reply
      Kristin H
      March 5, 2013 at 8:48 pm

      Hi Debby, thank you so much for checking it out and the great feedback. I’m so glad you found my page. Please let me know how it turns out and what your husband thinks!

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