Eggplant Tofu Casserole

Just a little spice makes this eggplant tofu casserole a special dinner. Plus, the tofu is hidden well passable that even the biggest meat eater will later than it. Cheap and clear to throw together: whats not to love?

The ingredient of Eggplant Tofu Casserole

1. 1 eggplant, cut into 1/2-inch slices
2. 2 cups cherry tomatoes, halved
3. 6 ounces extra-firm tofu, cut into strips
4. u00bd onion, finely chopped
5. 2 tablespoons minced garlic
6. u00bd cup tomato-based chile sauce (such as El Patou00ae)
7. 1 tablespoon olive oil, or to taste
8. salt to taste
9. 1 cup shredded Cheddar cheese

The instruction how to make Eggplant Tofu Casserole

1. Preheat the oven to 350 degrees F (175 degrees C).
2. accrual eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle in the manner of chile sauce and olive oil. Salt lightly; sprinkle all but Cheddar cheese.
3. Bake in the preheated oven until cheese is bubbly, nearly 30 minutes.

Nutritions of Eggplant Tofu Casserole

calories: 193.1 calories
carbohydrateContent: 16.1 g
cholesterolContent: 24.1 mg
fatContent: 10.8 g
fiberContent: 4.3 g
proteinContent: 10 g
saturatedFatContent: 5.3 g
servingSize:
sodiumContent: 497.9 mg
sugarContent: 5.8 g
transFatContent:
unsaturatedFatContent: