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Rosemary Tofu and Eggplant

Tofu in eggplant, mushrooms, soy sauce, chili and rosemary.
Ingredients
  Eggplant 1
  Mushrooms 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Chili 1 Teaspoon
  Rosemary 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Tofu 5 Ounce, halved
  Oil 1 Teaspoon
Directions

GETTING READY
1. Slice the eggplant and mushrooms.

MAKING
2. Put Oil in a frying pan and add sliced eggplant and mushrooms.
3. Add soy sauce, chilli and rosemary.
3. Add the water and tofu.
4. Bring to a boil and cook for 5-8 minutes.

SERVING
5. Plate and serve.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Japanese
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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4.133335
Average: 4.1 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 130 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.8%

Saturated Fat 0.93 g4.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 458.2 mg19.1%

Total Carbohydrates 16 g5.5%

Dietary Fiber 8.2 g32.9%

Sugars 5.7 g

Protein 7 g13.9%

Vitamin A 20.2% Vitamin C 12.7%

Calcium 7.1% Iron 11.8%

*Based on a 2000 Calorie diet

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Rosemary Tofu And Eggplant Recipe Video