FatFree Home
FatFree Recipe Archive
More tofu recipes from FatFree

baked-eggplant-tofu recipe

Date:    Wed, 06 Oct 93 13:01:05 PDT
 From:    Jan Gordon (jagordon@AGSM.UCLA.EDU)
 6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
 1 large onion, sliced
 1 head garlic left whole
 1 12 ounce tub tofu, sliced - 3 grams fat per 4 ounce serving
 I put all this onto a big sheet of foil, eliminates clean-up doncha 
 know.  I sprinkled some lemon pepper on the tofu slices.
 I baked all this in a 400F oven for about 40 minutes, everything looked 
 well roasted by then.
 I boiled 1 pound whole wheat spaghetti
  added all the veggies, including the garlic, squeezed out
 dressed with about 1 1/2 cup canned crushed tomatoes and 1/3 cup 
 tarragon wine vinegar.
 kwvegan vegan