Sesame Tofu Eggplant Bake
Another combo post with my absolute favorite healthy affordable sweet treats from Thrive Market, as well as a recipe for my new (vegan) lunch addiction!
- 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
- 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.
- 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.
- 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).
- 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.