High Protein Braised Eggplant
Elevate your weeknight dinners with this flavorful and hearty High Protein Braised Eggplant recipe, a plant-based dish that combines tender eggplant, golden crispy tofu, and a savory sauce infused with soy sauce, hoisin, and vegetable broth. Perfectly balanced with a burst of sweetness from red bell peppers and a depth of umami, this recipe is not only rich in protein but also incredibly easy to prepare. With just 15 minutes of prep time and 30 minutes of cooking, this vegan-friendly meal is perfect for busy nights, and the thickened sauce made with a simple cornstarch slurry ties all the flavors together beautifully. Serve it as a standalone meal or pair it with steamed rice or noodles for a satisfying, nutrient-packed feast. Garnished with fresh green onions, this dish is as visually striking as it is delicious. Perfect for plant-based eaters and anyone looking to enjoy a nutritious, high-protein dinner!
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Recipe Information
Ingredients
- 2 medium eggplant
- 14 ounces extra-firm tofu
- 3 tablespoons olive oil
- 1 medium onion
- 4 garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 cup vegetable broth
- 1 medium red bell pepper
- 3 green onions
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.
Cut the pressed tofu into 1-inch cubes.
Slice the eggplants into 1-inch thick rounds, then quarter each round.
Chop the onion and mince the garlic cloves.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the cubed tofu and cook until golden on all sides, about 8 minutes. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing until the onion is translucent, approximately 3 minutes.
Add the eggplant pieces and sliced red bell pepper to the skillet. Stir-fry for about 5 minutes until the vegetables start to soften.
In a small bowl, mix the soy sauce, hoisin sauce, and vegetable broth. Pour the mixture over the eggplant and bell peppers, stirring well to combine.
Cover the skillet and let the mixture braise over low heat for 10 minutes until the eggplant becomes tender.
In a separate small bowl, combine cornstarch and water, stirring to make a slurry. Add this slurry to the skillet and stir until the sauce thickens, about 2 minutes.
Return the tofu to the skillet, mixing gently to incorporate. Cook for an additional 3 minutes to heat through.
Add the sesame oil, salt, and black pepper, stirring to combine.
Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5229 mg | 227% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 61.8 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2960 mg | 228% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4510 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
