Roasted Eggplants Topped with Tofu and a Smoky Sofrito
You’ll never cook eggplants in any different way once you try these Roasted Eggplants topped with tofu and a smoky sofrito sauce. They are healthy, vegetarian, and loaded with flavor, and can be whipped up in under an hour.
Equipment
- Stainless steel baking tray *
- Parchment paper
- Sharp kitchen knife and Cutting board
- 12 inch skillet
- Wooden spatula or spoon
- Garlic crusher (optional)
- Cooking Tongs
Ingredients
For the Eggplants
- 4 large eggplants
- Extra Virgin Olive Oil
- 1 tsp Salt
- Cracked black pepper to taste
- 7 oz. 200g Silken Tofu Extra Firm
- 1 red bell pepper diced
- 4 tomatoes diced
- 1 white onion
- 4 cloves of garlic minced
- 1 tsp Spanish La Vera smoked paprika
- 1 tsp Garlic powder
- 1 tsp Dried Oregano optional
Garnish options
- Handful of fresh parsley or any fresh herbs of your choice
- Spring onion
- Nutritional yeast or grated parmesan cheese optional
Instructions
Step 1 - Prepare and bake eggplants
- Start by slicing the eggplant lengthways about halfway through. Pierce the other side with a fork. Leave the top stalks on.4 large eggplants
- Add to a large baking tray lined with parchment paper and drizzle with a little oil.Extra Virgin Olive Oil
- Season generously with salt and cracked black pepper, and drizzle with olive oil.1 tsp Salt, Cracked black pepper
- Bake at 200°C/400°F for 30-35 minutes (the eggplant should have started to caramelize). Move on to step 2 while you wait.
- Once done, remove from the oven and open the eggplants with some cooking tongs or forks. Season generously again with salt and cracked black pepper.
- Optional: add a little nutritional yeast or grated cheese to the inside before adding toppings.Nutritional yeast or grated parmesan cheese
Step 2- Prepare and fry tofu
- Cut tofu into 1cm (½ inch) squares and season to taste with a little ground cumin, salt, and pepper.Cracked black pepper, 7 oz. 200g Silken Tofu Extra Firm, 1 tsp Salt
- Heat a splash of oil in a pan and fry tofu squares until they are golden. Transfer to a plate with some kitchen paper to drain off any excess oil. Set tofu aside for use later.Extra Virgin Olive Oil
Step 3 - Prepare sauce and veggies
- Grate the tomatoes (or use tomato paste).4 tomatoes
- Dice the onion and red bell pepper. Saute with a little oil for around 6 minutes, then add the minced garlic and stir through.1 red bell pepper, 1 white onion
- Once the garlic is fragrant reduce heat to medium, add the grated tomatoes, smoked paprika, and garlic powder, and stir through.4 cloves of garlic, 1 tsp Spanish La Vera smoked paprika, 1 tsp Garlic powder, 1 tsp Dried Oregano
- Season to taste with salt and pepper and leave to simmer for 10-15 minutes. It should reduce slightly into a chunky sauce.
- Add the fried tofu during the last 2-3 minutes of cooking and stir through.
- Once done, remove from the heat and set aside until the eggplants are ready
Step 4 - Add toppings and serve
- Remove the eggplants from the oven and drizzle the sofrito sauce and tofu over the top of the eggplants.
- Top with some chopped spring onion, and fresh parsley. Optionally, add some dried nutritional yeast, grated cheese, or natural yogurt.Handful of fresh parsley, Spring onion
- And serve!