✓ 16 oz. tub water-packed tofu (in advance to freeze and thaw before class, if possible)
✓ Medium red or sweet onion cut into thick half moons approx. 3/8" thick
✓ Large shallot cut into thin (less than 3/8") half moons or diced into 1/4" cubes
✓ 1 medium eggplant (or 4 Japanese or Chinese eggplants) peeled and cut into bite-sized chunks (app. 3/4" cubes)
✓ 1 small 14 1/2 ounce can Stewed or diced tomatoes
✓ 4 clove of garlic
✓ A teaspoon or so each of dried rosemary, marjoram, basil, coarse black pepper (for herbs use 3x as much if fresh)
✓ 1/2 teaspoon salt (or to taste)
✓ (optional) 1/8 hot sauce to taste
Instructions
Cut a tub (16 oz.) of tofu into 1/2" cubes (you can get by with 8 oz. if you want the dish to be less substantial and have a stronger eggplant component).
Use firm water-packed tofu; if you plan in advance, freeze the tofu then defrost it (allow overnight at room temperature or two days in the refrigerator) first. This will make the tofu more spongy and textured.
Saute onion over medium heat and no oil, stirring occasionally for a few minutes till almost clear, adding shallots about a minute or two into the saute
Add eggplant cubes and cook a few minutes till lightly browned
Add tofu, tomatoes, garlic, herbs, and black pepper and simmer till tofu heated through and eggplant tender (approx. 2 minutes)
Add optional salt and serve
If you want an eggplant casserole, transfer everything to a baking dish, optionally top with vegan cheese sauce like we have shown in past SMCK shows, and optionally some bread crumbs.
Bake in a 350”F oven just long enough to get the "cheese" bubbly, 7-10m. I find the dish to be rich enough without making it into a casserole.
