Baked Tofu-Eggplant Pasta Spread


1 1/2 c silken organic tofu, cubed to one inch
1 eggplant, peeled, cut into one inch cubes and sprinked with lemon juice
1 t extra virgin olive oil
3 tomatoes, medium, thickly sliced
1/2 c onions, thinly sliced
3 green onions, chopped
2 cloves garlic, finely chopped
1/2 t oregano, thyme, and dulse powder
1/4 t cayenne
1 lb whole-wheat, rice, spelt or spinach pasta (linguini or spaghetti)


Lightly oil a cookie sheet with olive oil. Mix together the tofu, eggplant, tomato slices, onion and green onion slices, and garlic. Sprinkle the mixture with a little olive oil and stir gently. Sprinkle with the dried herbs and freshly ground black pepper. In a bag, shake together the dry yeast and bread crumbs. Spread it over the tofu. Shake sesame seeds over all. Bake at 375 F until it sizzles and eggplant is tender, 25 or more minutes. Meanwhile, boil the pasta as directed. Keep warm. Spoon the tofu/eggplant mixture over the individual pasta servings.

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