Fave Thrive Market Chocolates & Sesame Tofu Eggplant Bake

Fave Thrive Market Chocolates & Sesame Tofu Eggplant Bake
COMMENTS
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    [ID] => 7724
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    [post_date] => 2017-03-27 09:40:28
    [post_date_gmt] => 2017-03-27 15:40:28
    [post_content] => 
    [post_title] => Fave Thrive Market Chocolates & Sesame Tofu Eggplant Bake
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    [post_modified] => 2017-03-29 05:51:55
    [post_modified_gmt] => 2017-03-29 11:51:55
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7724
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03.27
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TOTAL TIME :30minutes15minutes
4servings
INGREDIENTS
  • 1/2 cup low-sodium Tamari (sub soy sauce)
  • 2 tablespoons maple syrup
  • 2 tablespoons tahini
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha (sub another tsp maple syrup)
  • 3 cloves garlic peeled & sliced in half lengthwise
  • 1 inch piece ginger, grated (sub 1/4 tsp ground)
  • 1 medium eggplant, chopped into 1 1/2" cubes (base & top sliced off)
  • 12 ounces extra firm tofu, chopped into 1 1/2* cubes (get sprouted if you can at TJs)
  • Optional: sesame seeds for garnish
DIRECTIONS
  1. In a gallon Ziplock bag or other large sealable container, combine tamari, maple syrup, Sriracha, tahini, sesame oil, garlic and ginger. Whisk to roughly incorporate (doesn’t have to mix perfectly): if using a Ziplock, you should be able sit it upright on the counter and hold it while you whisk. Add eggplant and tofu, seal tightly and shake to evenly coat. Allow to marinate at least 4 hours, ideally overnight or up to 24 hours.
  2. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Open the bag or container and use a slotted spoon or tongs to pull eggplant and tofu out, shaking off and reserving excess liquid. Spread tofu and eggplant in a even layer.
  3. Bake for 30-35 minutes, turn tofu cubes halfway to brown evenly. While baking, add remaining marinade to a small sauce pot. Pick out garlic cloves. Add 1/4 cup water and turn heat to medium-low. Cook, stirring, until marinade has reached a saucy, viscous consistency (this has taken me anywhere from 5-12 minutes, so just watch it).
  4. Bake is ready when the tofu is golden brown around the edges and the eggplant is fork-tender. Can serve immediately with sauce. I love serving this with rice, quinoa or over noodles. Bake will keep in the fridge tightly sealed up to 5 days.
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Previous Posts:

  • paigecorbin

    This looks delicious! Would you recommend substituting something else if you don’t like tofu or any of its relatives? Or maybe just double the eggplant?

    • Yes totally, double the eggplant or honestly any veggie would work! Broccoli or brussels sprouts or cauliflower. Just watch the baking time–shouldn’t be too far off! Let me know how it goes xoxo

    • kate

      I tenderized and marinated some chicken and used that instead of tofu. SO YUM!!! If you’re looking for a vegetarian option, maybe try zucchini or cauliflower?

  • Nicole

    Hi Laura- I’ve been DYING to try this eggplant bake but I’m highly intolerant to soy/tofu.. any suggestions on what I can use instead? Perhaps another veggie? Thanks!

    • Hey Nicole!!! You can just double the eggplant or use another sturdy vegetable like cauliflower or brussels sprouts! You could probably even use sweet potatoes that were diced into 1/2 inch pieces, something small so they cook in the same time. Let me know how it turns out! xx LL

    • kate

      Nicole, I tenderized and marinated some chicken and used that instead of tofu. SO YUM!!! If you’re looking for a vegetarian option, maybe try zucchini or cauliflower?