Without doctoring the tofu, tofu can taste bland and is a wet, spongy mess. Bok choy (bok choi, pok choi, pak choi. Check the Chaotic Good Tempeh page. Repeat this until all eggplant and tofu have been exhausted. Stir-fried eggplant, tofu and mushrooms 1 Heat half the oil in a wok or large frying pan on high. This tastes deliciously good served with our green sauce! Transfer to a paper-towel-lined plate to drain. This tastes deliciously good served with our, (pressed for 3 minutes and sliced into 4 big slices), Preheat oven to 400 degrees F and bake the lasagna for 15 minutes. Your email address will not be published. Recipe: Eggplant and Tofu in Garlic Sauce, I was lucky enough to be in Richmond this past Tuesday, with access to the wealth of local farmers and producers y’all have right there in town. Enjoy! soy sauce with the 2 tbsp. Similarly, cook all of the eggplant and set aside. Once baked, let the dish rest for about 5 minutes. Nell recommends substituting the 5-Spice tempeh for tofu in this particular recipe. Let me tell you, this dish is an awesome spin on an original and its keto to boot! So you may be asking tofu in lasagna? P.S. But as a supportive sous chef, I went along with it. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Cook for about 2-3 minutes on each side until the eggplant is cooked through and slightly browned. Please this mixture around the tofu eggplant stacks and garnish with remaining cheese. Required fields are marked *, P.S. Your email address will not be published. Regular cabbage would work, in a pinch.}. Tofu will become slightly browned, remove from pan onto a plate and season with salt and pepper. Please don’t forget to share some comments with us below. Remove the thyme sprigs and cut the lasagna into 4 pieces and plate. Stir-fry tofu 1-2 minutes, until golden. Remove the thyme sprigs and cut the lasagna into 4 pieces and plate. Grease a baking pan and add a few spoons of sauce at the bottom. Once baked, let the dish rest for about 5 minutes. Tofu done right, that is. Admittedly, I was a bit weary when he proposed this idea because I couldn’t imagine a lasagna without one of the key ingredients – the pasta. But it’s also heavy and full of carbs. Then add in the bok choy and mushrooms (add other vegetables at this time such as squash, broccoli etc.) Check the. That ooey gooey flavor that comes from the right amount of cheese, sauce and pasta is sinfully good. water and 1/2 tsp. Taste the sauce and add salt, pepper or chili flakes to taste. We’ll admit, we also love lasagna. We hope that you enjoy this meal just as much as we did! In the same pan, add 1 tbsp of oil and turn the heat up to medium high. Let it cook for about 15 minutes covered. Heat a nonstick pan on medium heat and add a few drops of oil. Add in the eggplant and tofu, toss to mix and then pour in the garlic sauce. In a separate pot, add 1/2 tbsp of olive oil and add the vodka sauce and fresh thyme leaves. The hubby got the *interesting* idea to try to use tofu instead of pasta for a more guilt-free lasagna dish. Preheat oven to 400 degrees F and bake the lasagna for 15 minutes. Fill the pan with as many slivers of eggplant as you can. sesame oil. Repeat this until all eggplant and tofu have been exhausted. Stir-fried eggplant, tofu and mushrooms 1 Heat half oil in a wok or large frying pan on high. We’ll admit, we love tofu! A few hours later, we were eating one of the most surprisingly tasty meals that we’ve prepared to date. Stir-fry tofu for 1-2 minutes until golden. Combine the 3 tbsp. Add the mushrooms and onions to the remaining sauce pot and toss. Cook the remaining two tofu pieces in the same manner. Cook on medium heat. Dip each … Repeat with the remaining eggpl… Stir fry a bit more until the sauce thickens and coats all the ingredients. Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Add the mushrooms and onions to the remaining sauce pot and toss. Garnish with. You are so lucky to have options like, Of course, many of these ingredients are available on the, We don’t have tofu on our list, but we do have some gorgeous local tempeh, which you could use instead. Place one layer of tofu, eggplant slices, cheese and top with sauce. 6) Serve with steamed rice, udon noodles or rice noodles. We don’t have tofu on our list, but we do have some gorgeous local tempeh, which you could use instead. Instructions Cut the tofu into 1/2-inch slices and press them lightly between towels to get some of the moisture out. Place two thyme springs on the top of the tofu eggplant stack to garnish. Grease a baking pan and add a few spoons of sauce at the bottom. Garnish with green sauce. Stir fry until just tender. Place one layer of tofu, eggplant slices, cheese and top with sauce. Place tofu in the pan and cook for about 4 minutes on each side.