Eggplant and Tofu.

Two things I just don’t cook often enough — eggplant and tofu — always end up making me feel like I’ve eaten a very healthy meal.


To start this dish off, I cubed the eggplant with skin on. You can peel it if you like, but I like the skin for its texture and the color it adds to the dish. In a saute pan, start cooking the eggplant on medium heat with olive oil, garlic, and seasonings including cumin, salt, ginger, and ground mustard.

Add in some chopped red onion and increase the heat.

Throw in some chopped tomato to help create a bit of a sauce for the dish. Let the tomatoes stew as the eggplant cooks through.


As the tomato begins to stew, add some chopped bell pepper for added texture.

Bring your temperature to medium-low, and add some kale leaves. Simply because kale is awesome. Be sure to tear off just the leaves, omitting the stem from the dish.


While your eggplant/tomato/pepper/kale is simmering, drain and cube some medium firm tofu. Add this to the dish for just the last 5-7 minutes of cook time.


For seasoning, I like to repeat a little cumin and salt, and I add coriander, garlic salt, cayenne pepper, paprika, and a touch of Jamaican curry.

Serve it with brown rice, fill it into a wrap, or eat it as-is like I did. Cooked in about 20 minutes, this dish is simple to make and tastes fresh and healthy. The eggplant is cooked through while the tofu isn’t overly softened. The peppers and kale add a nice texture.

Total cook time, approximately 20 minutes plus 10 minutes to prep.

1 eggplant
1 cup tofu
2 tablespoons olive oil
1 teaspoon garlic
1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/2 cup red onion
1/2 cup tomato
1/2 cup kale
1 bell pepper

Makes 2 servings.

Calories: approx 320 per serving


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