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Mediterranean Tofu with Eggplant and Tomato
Author: Bhavani
Recipe type: Tofu
Cuisine: Mediterranean
Ingredients
- Olive oil
- 1 cake extra firm organic tofu, cut into cubes
- 1 onion, cut in half, then sliced into crescent moons
- 3 long Asian Eggplants, cut into cubes
- 1 pint cherry tomatoes, cut in half
- 1 Tbs. chopped garlic
- 1 t. cumin
- ¼ t. cinnamon
- ¼ t. cloves
- ¼ t. allspice
- tamari to taste
- water
- 2 Tbs. chopped parsley
Instructions
- Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.
- Meanwhile, toss eggplant cubes with olive oil and bake at 425* for 15 minutes, until soft.
- Cover bottom of cast iron pan with olive oil. When oil is hot, add the tofu. Allow the tofu to develop a golden skin by shaking the wok to prevent sticking, but not stirring until the tofu is golden on one side.
- Turn tofu over and add the garlic and onions. Continue cooking at med. high heat, stirring constantly for 5 minutes.
- Add the cooked eggplant and spices, and stir for a few minutes, then add the cherry tomatoes,
- Add a few splashes of tamari to taste and a little water, and reduce the heat to low. Cover and let simmer for 5 minutes.
- Add fresh parsley to garnish
Step by Step Photo Instructions
Toss eggplant cubes with olive oil and bake at 425* for 15 minutes, until soft.
Cover bottom of cast iron pan with olive oil. When oil is hot, add the tofu. Allow the tofu to develop a golden skin by shaking the wok to prevent sticking, but not stirring until the tofu is golden on one side.
Turn tofu over and add the garlic and onions. Continue cooking at med. high heat, stirring constantly for 5 minutes.
Add the cooked eggplant and spices, and stir for a few minutes, then add the cherry tomatoes
Add a few splashes of tamari to taste and a little water, and reduce the heat to low. Cover and let simmer for 5 minutes
Add fresh parsley to garnish
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