Crispy Tofu with roasted garlic and eggplant spread

The creamy cool eggplant spread with the warm crispy tofu is a home run for your taste buds. Serve with a side of rice if you want to make this more of a main dish!

Ingredients

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1 teaspoon dillweed or fresh dill

4 Japanese eggplants

1 clove of garlic

8oz  Extra firm tofu

Half teaspoon cayenne 

Salt pinch & pepper

¼ cup unsweetened almond milk

1 TBSP unsalted butter

Tofu marinade 

1 TBSP rice vinegar 

1 TBSP Togashi 

1 TBSP olive oil 

1 TBSP cornstarch 

Garnish

1 small cucumber

1 breakfast radish 

3 sprigs parsley 

To Do

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1. Slice eggplant into quarters. Toss with dill weed, cayenne, salt, garlic clove, and olive oil. Put in oven on a foiled sheet pan at 375° Roast eggplant for 15 minutes. Remove eggplant from oven. Bump oven temp up to 410 degrees and remove eggplant from the tray. Set aside.

2. Dry tofu with a paper towel. Cube tofu into medium dice and toss in a mixing bowl with togarashi, olive oil, rice wine, and cornstarch. Add tofu to baking sheet and bake for 15 min. 

3. Add eggplant, garlic, almond milk, and butter to the blender. Blend until smooth.

4. Mince cucumber and parsley for garnish. Slice radish into matchsticks.

5. Remove tofu from oven. Place spread in a circle on the plate. Top with tofu, cucumbers, parsley, and radish. Enjoy! 

 


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Bitchin’ bacon & eggs