Creamy Tofu With Eggplant Bites
Ingredients
Metric
1 kg ~ 2 medium eggplants
60 g almond flour
½ tbsp olive oil for roasting
2 tbsp tomato paste
½ tbsp agave syrup
Salt & Spices:
1 tsp ground cinnamon
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp salt
Creamy Tofu:
400 g firm tofu
120 ml soy milk
10 g ~ 2 tbsp nutritional yeast
½ tsp salt
Chimichurri Sauce:
60 ml water
30 g fresh parsley
4 cloves garlic, crushed
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp cayenne pepper
1 tsp dried oregano
¼ tsp salt
US
2 lb ~ 2 medium eggplants
½ cup almond flour
½ tbsp olive oil for roasting
2 tbsp tomato paste
½ tbsp agave syrup
Salt & Spices:
1 tsp ground cinnamon
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp salt
Creamy Tofu:
13 oz firm tofu
½ cup soy milk
2 tbsp nutritional yeast
½ tsp salt
Chimichurri Sauce:
¼ cup water
½ cup fresh parsley
4 cloves garlic, crushed
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp cayenne pepper
1 tsp dried oregano
¼ tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME40 minutes
TOTAL TIME50 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Peel and cube eggplants. Arrange on top of a baking tray lined with baking paper. Lightly coat or spray with olive oil. Mix to combine.
2Roast in the middle of the oven for 10 minutes. Stir with a spatula and roast for another 10 minutes.
3In the meantime, make the sauce. Add water, parsley, dried oregano, vinegar, olive oil, crushed garlic, cayenne pepper and salt to a small mixing bowl.
4Mix to combine and set aside to infuse.
5Add roasted eggplant, almond flour, tomato paste, agave syrup, salt and spices to a medium-size mixing bowl.
6Mix well to combine.
7Shape into large balls and plate on top of a baking tray lined with baking paper.
8Roast at the same temperature for 10 minutes. Turn the balls over and roast for another 10 minutes.
9Make creamy tofu. Add tofu, milk, nutritional yeast and salt to a blender.
10Blend until smooth and set aside.
11Split into two portions and spread the cream tofu on top of plates using a spoon or a spatula.
12Add eggplant bites.
13Top with the sauce.
Nutritional Info
Makes 2 portions
720 Calories per portion
44g protein
54g carbohydrates
16g fiber
40g fat
720 Calories per portion
44g protein
54g carbohydrates
16g fiber
40g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, C, E, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
