Best 3 Eggplant Tofu Casserole Recipes
Embark on a culinary journey with our tantalizing Eggplant Tofu Casserole, a harmonious blend of flavors and textures that will delight your taste buds. This vegetarian casserole showcases the versatility of eggplant and tofu, complemented by a medley of aromatic vegetables. Immerse yourself in a symphony of flavors as the creamy tofu and tender eggplant intertwine with roasted bell peppers, zucchini, and earthy mushrooms. A rich and flavorful tomato sauce, infused with garlic, oregano, and basil, envelops the casserole, creating a comforting and satisfying dish. Discover variations of this delectable casserole, including a hearty lentil version and a zesty Mexican-inspired twist. Each recipe offers a unique culinary experience, catering to diverse preferences and dietary needs. Prepare to indulge in this wholesome and flavorful Eggplant Tofu Casserole, a culinary masterpiece that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY SZECHUAN-STYLE EGGPLANT AND TOFU
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Repeat the process with the tofu.
- Heat 1/2 inch of the peanut oil in a large, deep, straight-sided skillet over medium heat until it shimmers. Working in batches, cook the eggplant first, tossing gently until golden brown, about 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining eggplant and the tofu.
- In a small bowl, whisk together the chicken stock, soy sauce, vinegar, sugar, lime juice and remaining 2 teaspoons cornstarch.
- Carefully drain the oil from the skillet, and wipe out any residue using paper towels held with tongs. Add 1 tablespoon of peanut oil to the skillet and heat it over medium heat. Add the ginger, about 1 teaspoon of the minced chiles (or to taste) and the garlic. Cook, stirring, until just fragrant, about 30 seconds; pour in the chicken stock mixture and bring it to a simmer. Simmer until slightly thickened, 2 to 3 minutes.
- Add the cooked eggplant and tofu to the skillet and toss gently to combine. Stir in the sesame oil and remove from the heat. Serve immediately over rice and garnished with the remaining minced chiles if desired and chopped cilantro.
CHINESE EGGPLANT WITH TOFU AND THAI BASIL
This recipe is full of Thai flavor and so easy to make. I always use Chinese eggplants (the longer, thinner eggplants), but other kinds will work just as well. Serve over brown rice.
Provided by jessi
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 3
Number Of Ingredients 8
Steps:
- Place tofu on a paper towel-lined plate. Cover with another paper towel and place a heavy pot on top. Allow to sit until extra moisture has released into the paper towels, about 30 minutes.
- Heat peanut oil over medium-high heat in a large skillet. Add tofu, onion, and garlic and saute until onions are soft, about 5 minutes, adding water if tofu sticks to the pan. Add eggplant, cover, and cook until eggplant starts to soften, 5 to 7 minutes. Add soy sauce and chili sauce, lower heat to medium, and continue cooking until eggplant becomes translucent, 7 to 10 minutes. Add basil and stir until wilted, about 1 minute.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 7.5 g, Fat 15.3 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.4 g, Sodium 824.1 mg, Sugar 1.8 g
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
Tips:
- Choose firm, ripe eggplants: Avoid eggplants that are too soft or have blemishes.
- Salt the eggplant slices: This helps to remove the bitterness and excess moisture from the eggplant.
- Press the tofu: This helps to remove excess moisture and results in a firmer texture.
- Use a variety of vegetables: This will add flavor and texture to the casserole.
- Don't overcook the casserole: The eggplant and tofu should be tender, but not mushy.
- Serve the casserole hot or cold: It's delicious either way!
Conclusion:
This eggplant tofu casserole is a delicious and healthy vegetarian dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a hearty main course or a tasty side dish, this casserole is sure to please. So next time you're looking for a new vegetarian recipe to try, give this eggplant tofu casserole a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
