EGGPLANT TOFU CASSEROLE

Eggplant Tofu Casserole image

Just a little spice makes this eggplant tofu casserole a special dinner. Plus, the tofu is hidden well enough that even the biggest meat eater will like it. Cheap and simple to throw together: what's not to love?

Provided by livand

Categories Fruits and Vegetables Vegetables Eggplant

Time 50m

Yield 6

Number Of Ingredients 9

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Ingredients

1 eggplant, cut into 1/2-inch slices
2 cups cherry tomatoes, halved
6 ounces extra-firm tofu, cut into strips
½ onion, finely chopped
2 tablespoons minced garlic
½ cup tomato-based chile sauce (such as El Pato®)
1 tablespoon olive oil, or to taste
salt to taste
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly; sprinkle on Cheddar cheese.
Bake in the preheated oven until cheese is bubbly, about 30 minutes.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 16.1 g, Cholesterol 24.1 mg, Fat 10.8 g, Fiber 4.3 g, Protein 10 g, SaturatedFat 5.3 g, Sodium 497.9 mg, Sugar 5.8 g