Grilled Tofu with Eggplant and Parmesan
Makes 4 servings The secret to grilling tofu is to first press it until most of its moisture comes out. Layer it between paper towels while pressing it and change the towels as they get wet (see the recipe for a photo). The smokiness from grilling eggplant and tofu adds a nice twist to the…

CIA FOODIES


Grilled Tofu with Eggplant and Parmesan

Makes 4 servings

The secret to grilling tofu is to first press it until most of its moisture comes out. Layer it between paper towels while pressing it and change the towels as they get wet (see the recipe for a photo). The smokiness from grilling eggplant and tofu adds a nice twist to the flavors of eggplant Parmesan.

Ingredients

  • Two 14-ounce packages extra-firm tofu (do not use silken tofu)
  • 1 large eggplant, peeled and cut into 1/2-inch-thick slices
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 2 cups tomato sauce (low-sodium jarred or homemade)
  • 1 1/4 teaspoons Italian seasoning
  • 6 tablespoons chopped basil
  • 2 ounces grated Parmesan

Red Wine Marinade

  • 3/4 teaspoon arrowroot
  • 3/4 cup chicken broth
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt (omit if using a canned broth)
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced

Directions

  1. Press the blocks of tofu between paper towels for at least 30 minutes to remove the excess water. Slice each block of tofu lengthwise into three pieces and then slice each block in half.

    Pressing tofu between cutting boards
  2. Sprinkle eggplant slices with the salt and allow to sit for 30 minutes. Rinse eggplant well and reserve eight slices. Cut the remaining slices into 1/2-inch cubes.
  3. To prepare the marinade, dissolve the arrowroot in 1 tablespoon of the chicken broth and set aside. Bring the remaining chicken broth to a boil and stir in the dissolved arrowroot. Allow to boil until it thickens slightly. Stir in the remaining marinade ingredients and 1 tablespoon of the chopped basil.
  4. Add the tofu and eggplant slices to the marinade and leave for at least 30 minutes.
  5. Heat the olive oil in a sauté pan over medium heat. Add the green pepper, onion, and garlic and sauté until they start to soften, 2 to 3 minutes. Add the eggplant cubes and cook until soft, an additional 2 to 3 minutes. Add the tomato sauce and ¼ teaspoon Italian seasoning and allow to simmer while you grill the tofu and eggplant.
  6. Heat a nonstick or cast-iron grill pan over high heat. Remove the tofu and eggplant slices from the marinade and heat the remaining marinade in a small saucepan. Place the tofu and eggplant in the pan and grill until grill marks form and both sides are lightly browned.
  7. Alternately layer 3 slices of grilled tofu and 2 slices of eggplant with a little Parmesan and chopped basil between each layer. Top with the eggplant tomato sauce and garnish with remaining Parmesan and basil.

Nutritional Information Per Serving:

Calories 426, Protein 28 g, Carbohydrates 29 g, Fiber 11 g, Total Fat 22 g, Saturated Fat 5 g, Sodium 373 mg

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