Italian vegetables with tofu

Zucchini and eggplant were on a mega sale at the grocery store the other day and I couldn’t resist stocking up. Then I realized that I was actually going to have to use them, I just didn’t know for what. Eggplant parm is one of my all-time favorite dishes, but not so healthy, so it took a lot of will power not to make it.

I came up with this easy and healthy veggie dish and added tofu for protein, but chicken could easily be substituted.

I started out by cubing one 16 oz package of extra firm tofu and tossing it with a little cornstarch(probably a tablespoon) to help it brown. I put it on the stove top on med to med-high heat in a lightly oiled pan. Stir every once in a while to let it brown on all sides. Once browned to your liking, set aside.

While the tofu is cooking, cube up a small eggplant(around one pound) into 1/2 in cubes. In the same pan, spray sufficiently with non-stick olive oil spray and put in eggplant. Cook until starting to turn translucent and soft.

Slice up 2-3 small zucchini and put in pan with eggplant when eggplant is about 1/2 cooked. Toss in some salt, pepper and oregano for seasoning.

When the zucchini and eggplant are cooked, dump in a can of Italian seasoned diced or fire roasted tomatoes. I used the fire roasted, which I prefer for almost everything. This can of fire roasted tomatoes were in an Italian seasoning.

Stir together to combine. Add in cooked tofu that you set aside and heat until juice from tomatoes is bubbling. Eat plain or serve on top of noodles.


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