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Protein-rich tofu teams up with meaty eggplant in this Greek-inspired skillet supper. Pick up San Marzano tomatoes if you can find them; their sweet flavor and low acidity balance the flavors of this dish. Crush them gently with your hands before chopping to release any excess juices. Be sure to purchase extra-firm tofu so that it holds its shape. Serve with toasted whole-wheat pita bread.

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Recipe Summary

25 mins
25 mins
Serves 4 (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with an oven rack 6 inches from heat.

  • Heat a large cast-iron skillet over medium-high. Add 2 tablespoons oil; swirl to coat. Add tofu; cook until browned, about 5 minutes. Remove tofu from skillet. Add 1/4 cup oil and eggplant slices in a single layer; cook, without stirring, until browned, about 4 minutes. Flip eggplant slices; cook until tender, about 4 minutes. Remove skillet from heat.

  • Combine tomatoes, garlic, oregano, cinnamon, cumin, salt, and crushed red pepper in a medium bowl.

  • Top eggplant evenly with tofu. Spoon tomato mixture over eggplant and tofu. Drizzle with remaining 1 tablespoon oil; sprinkle with feta. Broil until cheese begins to brown, about 4 minutes. Garnish with chopped mint and oregano.

Nutrition Facts

397 calories; fat 31g; saturated fat 5g; protein 14g; carbohydrates 20g; fiber 8g; sugars 11g; sodium 586mg.