Baked Eggplant and Tofu - Two Ways!

This is a great way to prepare two smaller meals at once. Perfect if you're cooking for one.

Chop the eggplant (with appropriate supervision)

Season the eggplant and tofu.

Version 1: layer eggplant, tofu, and tomato sauce

Version 2: use as a topping for hot oil noodles

Ingredients

• 1 large or 2 medium eggplant

• 1 package of extra firm tofu

• Salt

Version 1

• 3-4 tbsp olive oil

• Salt and pepper

• 1 tbsp oregano

• 1 tsp thyme

• 1 tsp garlic powder

• 1/2 tsp cayenne

• 12 oz Marinara sauce

• 60g (1/2 cup) breadcrumbs

• 1 tbsp olive oil or butter

• 1/2 tsp red pepper flakes

• 2-3 tbsp nutritional yeast or parmesan (optional)

Version 2

• 3-4 tbsp sesame oil

• 3 tbsp soy sauce

• 1 tbsp sriracha

• 1 tbsp rice vinegar

• 8oz ramen

• 2 cloves garlic, minced

• 1-2 scallions, chopped

• 1 tsp red pepper flakes

• 1 tsp Szechuan peppercorns, ground (optional)

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 2-3 tbsp sesame oil

Instructions

1. Chop the eggplant. Cut half into large half-moons and the other half into small, thin strips. Salt the eggplant and let it sweat in a colander for 30 minutes.

2. Preheat the oven to 425 F. Cut the block of tofu in half. Cut half of the tofu into large blocks and place it on a baking sheet with the larger eggplant slices.

3. Dice the rest of the tofu and place it on another baking sheet with the smaller eggplant strips.

4. Toss the first sheet with olive oil, salt, pepper, oregano, thyme, and cayenne.

5. Toss the second sheet with sesame oil, soy sauce, sriracha, and rice vinegar.

6. Place both sheets in the oven and bake for 10 minutes. Flip the tofu and eggplant, then bake for 10 more minutes.

7. At this point, the second sheet is likely cooked and can be taken out. Continue cooking the first sheet until the eggplant is tender.

Version 1

1. Preheat the oven to 425 F.

2. Coat the bottom of a bread pan with tomato sauce. Place half the eggplant slices on top, then add the tofu. Add more sauce, the rest of the eggplant, then finish with more sauce.

3. Continue layering the rest of the eggplant and sauce.

4. Heat up oil in a small pan. Toast the breadcrumbs. Season with salt, pepper, and red pepper flakes. Optionally, mix in parmesan or nutritional yeast.

5. Top the eggplant mixture with the breadcrumbs. Bake for 20 minutes.

Version 2

1. Bring a pot of salted water to a boil. Cook the ramen according to package directions.

2. Portion the ramen in serving bowls. Top each bowl with minced garlic, scallions, red pepper flakes, Szechuan peppercorns, soy sauce, and rice vinegar.

3. Heat sesame oil in a pan. Once it's hot, pour over the seasonings on top of the ramen.

4. Mix the noodles and top with the eggplant and tofu.

Note

I cooked the eggplant, tofu, and version 1 immediately. Version 2 is easiest to make with reheated eggplant and tofu later.