Tofu Eggplant

10 oz. extra firm tofu

4 medium eggplants

Equivalent of 2 eggs

3 tbsp breadcrumbs

2 tbsp soy or rice milk

1 garlic clove, minced

2 shallots (or 1 onion)

2 tbsp (or more) nutritional yeast

4 sundried tomatoes, cut in small pieces

3 tbsp toasted pine nuts

1 tbsp olive oil

salt, pepper, dried basil, dried oregano...

 

Preheat the oven on 400°.

Cut the eggplants in halves and bake them until skin is wrinkled and flesh is soft . Scoop the flesh out and dice it.

In a pan on medium heat, sauté garlic then add eggplant. Cook for 5-10 minutes.

In a medium bowl, mash tofu with bread crumbs, milk and egg replacers. Add pine nuts, sundried tomatoes and nutritional yeast. Add eggplant & onions and mix well. Season to taste.

Fill the eggplant shells with the tofu mixture. Top with extra nutritional yeast and return to the oven for 15 minutes.

 

Done