Eggplant Tofu Lasagna

We all love lasagna but we definitely don’t all love how it makes us feel afterwards. Filled with dairy and gluten, it is a super heavy meal that is hard to justify eating every day. Thankfully, I’ve created a vegan and gluten friendly version! With four large servings that each pack 9 grams of protein for only 90 calories, you can safely eat the whole dish, no stomachaches required.

Serves 4

Ingredients:
1 large eggplant
12 oz firm silken tofu
2/3 cup marinara sauce
1 cup spinach
2 tablespoons nutritional yeast
6 basil leaves
1 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon paprika
1/4 teaspoon onion powder
2/3 tablespoon balsamic vinegar
Salt and pepper to taste

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Directions:
Preheat oven to 425 degrees F.
Slice eggplant into roughly 1/4- 1/2 inch slices. I sliced my eggplant into coin shapes but lengthwise would be preferred. Salt eggplant slices on both sides and arrange into a colander in the sink to remove excess water/bitterness for 15 minutes. Rinse salted eggplant slices well and dry thoroughly. Lay a baking sheet on top and place something heavy on top to soak up the excess moisture.

In a food processor combine final 8 ingredients until smooth consistency is achieved. Taste and add salt and pepper to taste.

Oil an 8×8 baking dish and spread a thin layer of marinara sauce on the bottom of the dish. Lay eggplant slices in an even layer on top of the sauce. Top eggplant slices with 1/3 of tofu cheese mixture followed by an even layer of 1/3 cup of spinach and then more marinara. Repeat this process two to three more times until all ingredients are used.

Place entire dish in oven for 20-25 minuts until eggplant is slightly browned and sauce bubbles.

Remove and let cool for at least 5 minutes.

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Vegan Cheezy Tofu Topped Eggplant

With eggplant’s peak season coming into full swing, I thought it was the perfect time to post a recipe using one of summer’s best vegetables. Whenever I am at the market, I always make sure to pick out an eggplant with firm and glossy skin. I also make sure that it seems a bit heavy for it’s size and then I know ift is going to be a good one!
I came up with this recipe the other night as I wanted something hearty and flavorful, but also healthy and full of protein. Thanks to the tofu and vegan cheese, this recipe is protein packed but also vegan so it won’t weigh you down.
Enjoy the full dish for dinner or just one open sided half as an appetizer.

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Ingredients:
1 eggplant
Oil of choice
½ cup tofu, crumbled
½ cup marinara sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried basil
¼ cup sliced mushrooms
2-4 tablespoons shredded cheese of choice (vegan, nutritional yeast, parmesan, mozzarella, etc.)
Salt and pepper to taste
Optional: fresh basil or parsley

Directions:
Preheat oven to 400F.
Rinse Eggplant and cut off top and bottom and then slice in half, lengthwise.
Score inside of eggplant sides to create checkerboard pattern. Either brush insides of eggplant with olive oil or use cooking spray and season with salt and pepper.
Place eggplant halves cut side down on a baking tray and place in oven for 35-40 minutes until tender.
When eggplant halves have about 5 minutes more to cook, begin to saute mushrooms. Once beginning to brown add in tofu and spices and stir. Finally, add in marinara.
Remove eggplants from oven and flip over.
Serve each eggplant half with half of the tofu mushroom mixture.
Optionally top with fresh herbs.

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One Pan Tofu Ratatouille

I love eggplant, but it often looks intimidating and I usually turn to more familiar squashes like zucchini or yellow squash. However, when passing it in the store the other day, I felt inspired to purchase a single eggplant and create a new dish.
Eggplant’s peak season is July-October, so while this dish is delicious year round, I always suggest focusing your meals on produce that is in season so it is freshest and often a more environmentally friendly choice.
I have never made ratatouille before, but I knew the gist of the ingredients and the texture of this signature Italian dish. I decided to add in some tofu for an added protein kick, which I added to the pan first to enhance its crispiness. The whole meal was made in about 20 minutes and all in one pan, which my boyfriend who is on perpetual dish duty was certainly grateful for.
This recipe makes two HUGE servings with are each under 200 calories, 23 grams of carbs (7.5 which are fiber) and 12 grams of protein!

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Makes 2 large servings or 6 sides

Ingredients:
1/2 large eggplant, cubed
1 medium bell pepper, chopped
1/2 onion, sliced
2 garlic cloves, crushed
1 teaspoon extra-virgin olive oil
2 cups fresh organic spinach
½ container extra firm tofu, cubed (you could use any protein of your choice)
1 cup organic diced tomatoes
¼ teaspoon each dried basil, thyme, oregano, red pepper flakes, cumin and garlic
3 tablespoons fresh basil, chopped
Himalayan sea salt and freshly ground pepper, to taste

Directions:
In a large sauté pan, heat oil and garlic. Once fragrant, add in tofu to heat. Once tofu is lightly golden brown, add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft. Add in chopped bell pepper and cook for an additional 5 minutes until heated through.

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Toss in your dark greens and mix. Once greens wilt, add in diced tomatoes and seasoning. Stir together and let mixture simmer for 5-8 minutes.
Top with chopped basil.

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Steamin’ hot!