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 Your email address will not be published.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 Your email address will not be published.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