PREP 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)
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.
