Roasted Veggie and Tofu Stacks Over Quinoa
Day 14 Dinner: Roasted Veggie Tofu Stacks
Prep Notes:
Roasted Veggie Tofu Stacks
From C&J Nutrition
Ingredients
- 1/2 cup cubed firm tofu
1 teaspoon minced garlic
1/8 teaspoon sea salt
1/8 teaspoon ground cumin
4 teaspoons olive oil, divided
1 medium tomato, sliced
3 tablespoons finely chopped carrot
4 1/4-inch slices of eggplant (sliced widthwise)
1/2 cup cooked quinoa
Directions
- Preheat oven to 450ºF.
- Mash tofu with a fork until it resembles crumbs. Mix with garlic, salt, cumin, and 2 teaspoons olive oil and set aside. Heat remaining 2 teaspoons of olive oil over medium heat and cook eggplant until golden on both sides, about 4 minutes per side. Remove from heat.
- Place one slice of eggplant onto a parchment-lined baking dish and top with a slice of tomato, 1 tablespoon of carrot, and 1/3 of the tofu mixture. Layer on another piece of eggplant and continue this process of layers until you end with the final slice of eggplant. Think of it like a mini lasagna.
- Sprinkle with a pinch of salt and bake until eggplant has a buttery texture, about 45 minutes. Serve over 1/2 cup cooked quinoa.
NUTRIENT TOTALS
Calories: 553.3
Protein: 28.3 g
Carbohydrate: 48.6 g
Dietary Fiber: 18.1 g
Total Sugars: 11.7 g
Total Fat: 31.6 g
Saturated Fat: 4.428 g
Sodium: 177.2 mg
Information
- Category
- Main Dishes
- Cuisine
- North American
