Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Roasted Eggplant and Tofu Sandwich with Fresh Tomatoes and Herbs November 18, 2011

Jamie says: Today’s a rainy day. Perfect for staying inside and being creative- both in the kitchen and beyond. I began working on a fun project I’ve been thinking about for months now (shhhh… it’s a secret). When lunch time called, I knew I wanted to use the tofu block in the fridge, and I was thinking a tofu sandwich might be good, so I came up with this- a Roasted Eggplant and Tofu Sandwich with Fresh Tomatoes and Herbs.

Inside the sandwich

This hot sandwich was really tasty. The German dark wheat bread was nice and hearty and the extra virgin olive oil and mozzarella cheese made it quite flavorful.

No skimping on ingredients here

Before, during, and after cooking time, I worked on my fun project. It’s still not done, but at least my stomach is happy and full.

Roasted Eggplant and Tofu Sandwich with Fresh Tomatoes and Herbs

Roasted Eggplant and Tofu Sandwich with Fresh Tomatoes and Herbs

Ingredients:

  • 1 medium eggplant
  • 1/3 cup and 1 tsp extra virgin olive oil
  • 1/8 tsp sea salt
  • 1/2 cup shredded part-skim mozzarella cheese
  • 14 oz block firm tofu (Nasoya organic TofuPlus)
  • 2 medium vine-ripened tomatoes
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 2 Tbsp fresh oregano
  • 8 slices German dark wheat bread (Pepperidge Farm)

Directions:

  1. Drain tofu. Place a layer of paper towels on both sides of tofu and place a heavy pot on top. Allow to sit for 30 minutes.
  2. Preheat oven to 350°F. Slice eggplant into 1/8 inch pieces and place in a metal baking pan with sides. Pour olive oil evenly on top and add salt. Mix. Bake for about 40 minutes or until tender. Sprinkle shredded cheese on top. Bake for an additional 2 minutes or until cheese is melted. Remove from heat.
  3. Pour 1 tsp extra virgin olive oil in a saute pan on medium-high heat. Rotate pan to coat with oil. Slice tofu in quarters (cut once in each direction- vertically and horizontally). Place in pan. Cook for about 4 minutes or until golden brown. Flip and cook an additional 4 minutes or until golden brown.
  4. Chop tomato and fresh herbs.
  5. Toast bread in a toaster. Place each tofu slab on a piece of bread. Scoop tomatoes and fresh herbs on top. Then add eggplant. Top open-faced sandwiches with remaining slices of bread. Enjoy!

Serves: 4

  • Nutrition note: Don’t be fooled in the bread aisle. Wheat does not necessarily mean whole wheat. Read the ingredients label and look for the word “whole” (e.g. whole wheat flour) in the first few ingredients. If it says “enriched,” it’s not a whole grain. Pepperidge Farm’s German dark wheat bread is made with whole grains (the first ingredient is whole wheat flour).
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2 Responses to “Roasted Eggplant and Tofu Sandwich with Fresh Tomatoes and Herbs”

  1. Jami Striet Says:

    Hi,
    I am a first time ToFu person…. I am trying to figure out how to cook a block of extra firm ToFu for the first time. I have no idea what it tastes like, or the texture. Please advise for a fast dinner for tomorrow… Your Monday Eggplant sandwich looked great, but I have fish or veggies to go with it.
    Also, do I have to cook all at one time or can I store unused portion and if so, do I need to keep the liquid with it in storage container?

    Thanks,
    ToFu NewBee

    • J & K Says:

      Hi there, ToFu NewBee!
      I’m excited you’re giving tofu a try! It’s really quite fun. I do have to say, though, my first time cooking it was not a success, so don’t give up if you’re not a fan immediately. Tofu takes on the flavor of the sauces and spices you cook with. If you don’t really flavor it, it kind of tastes like scrambled eggs. I have used only a portion and stored the rest in a re-sealable container (without the liquid) in the refrigerator, but I would keep the liquid if you plan to use it a few days.

      For a quick dinner, I would recommend pressing the liquid out of the tofu (you can use paper towels and pots and pans on top for 30 minutes or you can just press it out real quick and not wait). You can chop the tofu into cubes and cook it in a saute pan with some canola oil or olive oil to brown it a little. You can flavor it with your favorite seasonings (maybe curry and cumin with nuts or basil and oregano). It might go nicely with some rice, too.

      I hope your cooking adventure goes well! I’d love to hear about it!

      -Jamie


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