Italian Eggplant Aubergine Tofu Bake
Indulge in the comforting flavors of the Italian Eggplant Aubergine Tofu Bake, a vegan twist on a classic baked casserole that’s bursting with Mediterranean flair. This hearty dish layers tender slices of golden-browned eggplant, marinated tofu infused with fresh basil and garlic, and a rich tomato sauce. Topped with gooey vegan mozzarella and optional breadcrumbs for added crunch, this bake is oven-finished to achieve bubbly, golden perfection. Perfectly balanced between creamy, savory, and herbaceous, it’s a nourishing gluten-free option that will satisfy any crowd. Serve it as a family-friendly dinner or a show-stopping centerpiece at your next gathering.
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Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 400 grams firm tofu
- 2 cups tomato sauce
- 1 cup vegan mozzarella cheese
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 0.5 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 0.5 cup bread crumbs (optional for topping)
Instructions
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit on a tray for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
Preheat the oven to 375°F (190°C).
Press the tofu to remove excess water for about 10 minutes, then cut it into thin slices or crumbles.
In a small bowl, combine 1 tablespoon of olive oil, minced garlic, chopped basil, oregano, nutritional yeast (if using), salt, and pepper. Mix this marinade and coat the tofu thoroughly. Set aside to let it absorb the flavors.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Lightly grill the eggplant slices in batches for about 2 minutes per side until slightly golden. Remove and set aside.
In a baking dish, start layering: first a thin layer of tomato sauce, then a layer of eggplant slices, followed by marinated tofu, more tomato sauce, and a sprinkle of vegan cheese. Repeat until all ingredients are used, making sure the top layer is tomato sauce with vegan cheese.
If desired, sprinkle breadcrumbs on top for an extra crunchy finish.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until bubbly and golden on top.
Let cool for 5-10 minutes before serving. Garnish with additional fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5187 mg | 226% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 54.0 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2209 mg | 170% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3387 mg | 72% | |
*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.
