vegan aubergine tofuiana

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Aubergine Tofuiana (Leah Leneman)

 

Recipe By :Tofu Book by Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces canned tomatoes

1 onion

2 cloves garlic

1 tablespoon vegetable oil -- plus more as required

1 pound aubergines (eggplant) -- to 1.5-lbs

12 ounces firm tofu -- see tip

3 teaspoons basil

Fine bread crumbs

or whole-wheat flour as required

 

Liquidize tin of tomatoes; pour in a pan.

 

Add chopped onion and crushed garlic, basil and 1 tbs oil. Bring to the boil and

simmer 15-20 mins.

 

Slice aubergines thinly. Brush each side with oil and dip into fine bread crumbs

or flour.

 

Grill on both sides till tender. (It is well worth the effort and the grilling

is quick.)

 

Arrange half the aubergine in an oiled baking dish, crumble half the tofu over

and top with half the tomato sauce. Repeat the layers.

 

Bake at 350F, 180C, Mark 4 for 20-30 minutes.

 

TIP - Try 1 pkt. Tofeata with 1 lb. aubergine

 

 

Source:

" http://www.trasi.fsnet.co.uk/public_html/vegsoc/r120487.htm#rec8 "

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Per Serving (excluding unknown items): 154 Calories; 8g Fat (40.3% calories from

fat); 9g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 158mg

Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 3234 0 0 0 0

 

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