Eggplant Stuffed with Tofu 

Rating: (3 ratings made)

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A delicious vegetarian dish even meat eaters will love! Delicious and filling, this meal will tempt even the most resolute tofu sceptic!

Suggestions:

For added flavour try adding your favourite herbs or spices. You can also try adding grated cheese on top although this will add to the calories and fat, so be frugal!

Ingredients:

3 eggplants

2 cup onion, finely chopped

2 cup brown rice, cooked

100 g tofu, low fat, chopped

250 g mushrooms, chopped

1 capsicum, chopped

4 garlic cloves, minced

Directions:

Halve the eggplants lengthwise and remove the inside with a spoon. Leave a layer of eggplant a couple of centimeters thick, so each eggplant half becomes a bowl. Chop the removed eggplant into small pieces.

Combine the remaining vegetables in a frypan and saute with a small amount of water for about 5 minutes before adding the chopped eggplant. Cook for a further 10 minutes.

Add the tofu and cook for a further 5 minutes.

Mix the rice into the cooked mixture. Add seasonings to taste.

Scoop the mixture into the eggplant bowls and bake in a preheated 370 oven for about 30 minutes.

Variations:

For added flavour try adding your favourite herbs or spices. You can also try adding grated cheese on top although this will add to the calories and fat, so be frugal!

Author:

Family Health Network

Member Comments: (1)

By: mollycrownmolly - 2010-03-16
Sounds good! I finally found a vegan-friendly recipe on this site! :D