Narsai David Recipe: Tofu Eggplant Casserole

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tofu

A chef slices a block of tofu. (Stan Honda/Getty Images)

Narsai David (CBS) Narsai David
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(KCBS) – KCBS Food and Wine Editor Narsai David shares one of his favorite ways of using tofu as a main course.

Serves 4

2 TBS extra virgin olive oil
1 lb. eggplant, sliced 1/4″ thick
1 lb. firm tofu, sliced 1/4″ thick
1 large onion, sliced
3 cloves garlic
2 tsp basil
1/4 tsp red pepper flakes
8 oz. mushrooms
2 cups chopped tomatoes (or a 14-16 ounce can chopped
tomatoes)

Pour 2 tablespoons olive oil into a frying pan. Brush the eggplant slices lightly on both sides with that oil, and spread them out on baking sheet. Broil as close to the heat as possible, until lightly browned on each side. Set aside.

Broil tofu slices until only very lightly browned on each side. Set aside.

Sauté onion in oil remaining in frying pan, stirring constantly. Add garlic, basil and red pepper flakes and stir. Then add mushrooms and tomatoes and simmer for 5-10 minutes.

Spoon a little sauce into a 9″ square casserole. Arrange half the tofu slices on it and add another spoon of sauce. Layer half the eggplant slices and repeat all steps, until casserole is complete. Bake 375˚ for 25-30 minutes. Serve hot with rice or cracked wheat pilaf.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

(© 2011 CBS Broadcasting Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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