Tofu ‘Ricotta’ Eggplant Rolls with Tomato Sauce & Walnut ‘Parm’.

Herbed tofu ‘ricotta’, fresh basil, tomato sauce, grilled seasoned eggplant.

Make the walnut ‘parm’. To a food processor, add 1 cup of raw walnuts, 3 tbsp nutritional yeast, and a big pinch of salt – pulse until it forms a crumble. Set aside in the fridge.

Roughly cut up a block of firm (organic/GMO-free) rinsed tofu. Add the chunks to a food processor, with 2 tbsp of white miso (organic/GMO-free), 1/4 cup nutritional yeast flakes, a handful of fresh basil (about 6 leaves), the juice of one small lemon, 3 tablespoons of olive oil, salt, and cracked black pepper. Pulse in the food processor until creamy.

In a cast-iron skillet, or pot. Sautée 1 small diced red onion, in olive oil, salt and cracked black pepper. Once the onion is translucent, add 3 cloves of minced garlic, 1 dash of cumin powder, chili powder (to taste), a small pinch of smoked paprika, and 1 tablespoon of maple syrup. Stir the mix, and cook the spices out for a minute, before pouring in the passata. Bring the tomato sauce to a simmer, and reduce the heat. Cook for about 10 minutes, before adding a fresh basil leaves. Turn off the heat, and let the flavors meld, while prepping the eggplant.


Using a sharp knife, cut the eggplant into 1-inch slices. On a grill pan (like this guy) char the slices on either side – over medium/high heat, and season with salt & cracked pepper. Remove the eggplant slices from the grill, and lay them on to a lined baking sheet – to continue cooking in the oven. Bake at 400F for about 10 minutes, until the eggplant is tender, but still firm enough to roll.

Time to get rolling! Add a dollop of herbed tofu ricotta, and a few basil leaves to the grilled eggplant.

Roll up the tofu-stuffed eggplant, and lay them on top of the tomato sauce – and sprinkle over the walnut parm.

ENJOY!

This satisfying, nutritionally balanced, complete-meal, offers fiber-rich complex carbohydrates, protein, healthy fats, vitamins and minerals. A simple, and comforting dish that serves as a hearty winter lunch or dinner. Eggplant is not everyone’s favorite vegetable, however I find many non-eggplant eaters enjoy it prepared this way! To enjoy this dish for 3 days worth of meals, keep each component separate (grilled eggplant, tomato sauce, tofu ricotta, and walnut parm) – so you can assemble the rolls, and heat-up them up as you go!

Ingredients:

  • Eggplant, 1 large – sliced into 1-inch pieces
  • Firm tofu (organic/gmo-free), 1 block (rinsed)
  • Passata, 1 glass jar
  • Red onion, 1 small – diced
  • Garlic, 4 cloves – minced
  • Walnuts, 1 cup
  • Fresh basil, 1 small bunch
  • White miso (organic/gmo-free), 3 tbsp
  • Nutritional yeast, 1/2 cup (split in half)
  • Lemon, juice from one lemon
  • Maple syrup, 1 tbsp
  • Cumin, 1 tsp
  • Smoked paprika, 1/2 tsp
  • Chili powder, 1 tsp
  • Olive oil, 4 tbsp (split in two)
  • Salt & cracked back pepper

Instructions:

  1. Make walnut parm by pulsing the walnuts and 1/4 cup of nutritional yeast – until it forms a crumb. Set aside.
  2. Tofu time! Roughly chop the tofu, and add it to a food processor, with 2 tablespoons of white miso, 1/4 cup nutritional yeast flakes, a small handful of fresh basil, the juice of one small lemon, 2 tbsp of olive oil, salt, and cracked pepper. Pulse until it becomes creamy. Set in the fridge. TIP: You can also make the filling with creamy white beans!
  3. Time to get saucy. In a cast-iron skillet, or pot – sautée the diced red onion in 1 tbsp of olive oil, salt and cracked black pepper. Once the onion is translucent, add the minced garlic, cumin, chili powder, smoked paprika, and maple syrup. Cook the spices out for a minute, and pour in the passata. Bring the sauce to a simmer, and reduce the heat – cooking for about 10 minutes. Add a small handful of basil leaves, turn off the heat, and cover.
  4. Grill the sliced eggplant with a spray of olive oil, salt, pepper – cooking for a few minutes on each side. Finish the eggplant in the oven, baking the slices on a lined baking sheet at 400 for about 10 minutes, until tender. Roll up the grilled eggplant with a dollop of creamy tofu & fresh basil.
  5. Plate up with tomato sauce, and top with crunchy walnuts, and fresh basil. Enjoy!

You may also like

Leave a comment