Roasted Veggie Tofu Stacks

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.

1. 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.
2. 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.
3. Sprinkle with a pinch of salt and bake until eggplant has a buttery texture, about 45 minutes. Serve over 1/2 cup cooked quinoa.

Nutrition

Calories: 553.3 Protein: 28.3 g Carbohydrate: 48.6 g Dietary Fiber: 18.1 g Saturated Fat: 4.428 g Sodium: 177.2 mg