BRUSCHETTA EGGPLANT WITH TOFU

BruschettaEggplantPREP TIME: 30 MINUTES
COOK TIME: 20 MINUTES
(2 SERVINGS)

Ingredients30 oz Mori-Nu® Silken extra-firm tofu*, cut into ½” cubes
1-½ cups raw, unpeeled eggplant, cut into 1” cubes
1 cup (1-2 medium) plum tomatoes, seeded and chopped
½ cup scallions (3-4 scallions), chopped
2 Tbsp fresh basil leaves, chopped
2 tsp olive oil
¼ tsp garlic powder
1 clove garlic, minced
Non-stick cooking spray
Dash of salt and/or pepper (optional)

Instructions

  • Preheat oven to 400° F. Lightly mist a large (or two medium) non-stick baking sheet with non-stick cooking spray until lightly covered. 
  • Place eggplant and tofu, well-spaced, in a single layer on baking sheet. Lightly drizzle olive oil over eggplant and tofu. Sprinkle on garlic powder. 
  • Bake 7-10 minutes. 
  • Flip and bake an additional 7-10 minutes, or until eggplant is tender when tested with fork. 
  • In large serving bowl, combine tomatoes, scallions, garlic, and basil. 
  • Add eggplant and tofu. 
  • Salt and pepper to taste if desired. 
  • Toss gently to mix. 
  • Serve and enjoy.