LOCATION: Recipes >> Vegetarian >> Eggplant Tofu
|
 |
|
Eggplant Tofu
|
|
|
|
BAKED EGGPLANT AND TOFU
6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
1 large onion, sliced
1 entire bulb garlic
12 ounce tub tofu, sliced
1 pound whole wheat spaghetti
1 1/2 cup canned crushed tomatoes
1/3 cup tarragon wine vinegar
Put eggplant, onion, garlic and tofu onto a sheet of foil. Sprinkle
some lemon pepper on the tofu slices.
Bake in a 400F oven for about 40 minutes.
Cook spaghetti. Add the veggies, including the garlic, squeezed
out.
Dressed with crushed tomatoes and tarragon wine vinegar and serve.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
