What are some key ingredients in this delightful Greek vegan recipe?
Looking for a taste of the Mediterranean without the use of animal products? Look no further than this delicious vegan recipe for stuffed eggplant with feta-style tofu and savory tomato sauce. Perfect for a cozy dinner at home or a special occasion with friends and family, this dish is sure to please even the most discerning of palates. So grab your apron and get ready to whip up a culinary masterpiece!
Ingredients:
- 4 medium eggplants, halved lengthwise
- 1 block (14 oz.) of extra firm tofu, crumbled
- 1/3 cup of nutritional yeast
- 1 tbsp of dried oregano
- 1 tsp of garlic powder
- 1/2 tsp of sea salt
- 1/4 cup of olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz.) of crushed tomatoes
- 1 tbsp of dried basil
- 1/2 tsp of red pepper flakes
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- With a spoon, scoop out the insides of the eggplants until they resemble boats. Reserve the scooped-out flesh in a bowl.
- In a separate bowl, combine the crumbled tofu, nutritional yeast, oregano, garlic powder, and sea salt. Mix well.
- Fill each eggplant with the tofu mixture and place on a baking sheet.
- Drizzle with olive oil and bake in the oven for 30-40 minutes, or until the eggplants are tender and the filling is golden brown.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional minute.
- Add the crushed tomatoes, dried basil, red pepper flakes, salt, and pepper. Stir well.
- Reduce the heat to low and let simmer for 20-25 minutes, or until the sauce has thickened.
- Once the eggplants are ready, plate them and spoon the tomato sauce over the top.
- Sprinkle with additional nutritional yeast and serve immediately!
