Eggplant – Tofu – Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 onion (s), finely chopped
- 1 clove garlic, finely chopped
- 3 tablespoon tomato paste
- 1 teaspoon Worcester sauce
- 1 medium aubergine (s)
- 1 can tomato (s), (pieces)
- salt and pepper
- 200 g tofu, diced
Print Recipe
Pin Recipe Instructions
- Briefly sauté the chopped onion and garlic with the tomato paste and Worcestershire sauce in a non-stick pan, add the diced tofu, fry briefly. Then add the eggplant cut in half, stir and continue to fry. Since the aubergine draws water, no vegetable broth needs to be added or deglazed.
- Now add the can of peeled tomato pieces, stir, season with salt and pepper and cook until cooked.
- The cooking time depends on the aubergine, so about 5-10 minutes are enough so that the vegetables remain firm to the bite.
- I also serve quinoa, whole grain rice or bulgur.
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