Sesame Tofu Eggplant Bake (Edit recipe)

This vegetarian main is filled with umami! You won't believe how much flavor the tofu and eggplant absorb from the marinade. This marinade works just as well on other veggies as well as chicken.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	251
Fat:	12 g
Carbohydrates:	14 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	1278 mg
Fiber:	2 g
Sugars:	7 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 4

Ingredients

0.5 cup Low Sodium Wheat-free Tamari, (sub soy sauce)
2 Tbsp Pure Maple Syrup
2 Tbsp Tahini
1 Tbsp Toasted Sesame Oil
1 Tbsp Sriracha, (sub another tsp maple syrup)
3 clove Garlic, peeled and sliced in half lengthwise
1 1-inch pieces Ginger Root, grated (sub 1/4 tsp ground)
1 Eggplant, medium, chopped into 1 1/2" cubes, base and top removed
12 oz Tofu, extra firm, chopped into 1 1/2 inch cubes (get sprouted if you can from Trader Joe's

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.