Baked Tofu and Eggplant

Baked Tofu and Eggplant is a savory Japanese-inspired dish that combines the umami flavors of marinated tofu and tender eggplant, all baked to perfection. This low-carb meal is not only delicious but also packed with nutrients, making it a delightful choice for a healthy dinner.

Ingredients

• Firm tofu - 200 grams
• Eggplant - 1 medium (approximately 300 grams)
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Black sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Press the tofu for about 15 minutes to remove excess moisture, then cut it into 1.5 cm cubes.
3. Slice the eggplant into 1 cm thick rounds and sprinkle with a little salt. Let it sit for 10 minutes to draw out moisture, then rinse and pat dry.
4. In a bowl, mix soy sauce, sesame oil, minced garlic, and grated ginger.
5. Add the tofu cubes and eggplant slices to the marinade, tossing gently to coat well. Let marinate for 10 minutes.
6. Arrange the marinated tofu and eggplant on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu is golden and the eggplant is tender.
8. Remove from the oven, sprinkle with chopped green onions and black sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 18 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, which supports muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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