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.
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.
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
- 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)
- 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.
- 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.
- 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.
- Chop tomato and fresh herbs.
- 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!
- 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).