Grilled Eggplant & Marinated Tofu
This was really something I was dreaming up in my head and to be honest I didn't think it would live up to its expectations. I mean, I like eggplant but it needs to be cooked really well with some major seasoning and/or marinade. It lacks flavor and is really just a giant fibrous vegetable. Thinking of vegetables, I really like to keep the variety in my palette. Since this is purple it really keeps it mixed up and allows for me to have a full range of benefits.
In addition to containing a variety of vitamins and minerals like Folate, Vitamin K, Vitamin C, Magnase & fiber, eggplants boast a high number of antioxidants. Thanks to their antioxidant content, some studies suggest that eggplants may help reduce the risk of heart disease.
Adding eggplants to your diet may help keep your blood sugar in check. This is primarily because eggplants are high in fiber, which passes through the digestive system intact. Fiber can also lower blood sugar by slowing the rate of digestion and absorption of sugar in the body. Slower absorption keeps blood sugar levels steady and prevents spikes and crashes.
Eggplants are high in fiber (each cup contains 5 g) and low in calories, making them an excellent addition to any weight loss regimen. Fiber moves through the digestive tract slowly and can promote fullness and satiety, reducing calorie intake.
Now, after taking a look at the benefits of fiber, who wants to try adding some into their diet? I mean, why not!?! So here's to adding more color, while keeping the flavor and adding in more plant based foods.
- 1 Fresh Whole Eggplant
- 1 block extra firm Orgainc Sprouted Tofu
- 3/4 cup marinade - see below
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 tbsp pesto - see recipe here
- 1 tsp miso paste
- 1/4 cup liquid aminos
- 1/4 cup water
- 1/4 cup rice vinegar
- *optional 1 tbsp goat cheese
- *optional 3-4 sliced grape tomatoes.
Rinse and drain the tofu. Press all the extra juice out by placing a cup or cutting board on top with paper towel to absorb the liquid. Soak in approx 3/4 cup to 1 cup of marinade. Mix 1/4 cup rice vinegar, 1/4 cup liquid aminos or soy sauce, 1 tsp miso paste, 1/4 cup water. Shake dressing in a jar with a lid until fully mixed and place in bowl with just tofu for approx 1 hour.
Once the tofu has been marinated, cut into 1/4 inch slices and set aside. Cut eggplant in approx the same thickness and add approx 1 tbsp olive oil. Take to your grill - or just bake in oven and top with remaining marinade. cook until tender and remove from heat.
Place on to plate and top with pesto, goat cheese, tomatoes or an additional splash of olive oil with pepper. Whatever topping you prefer here.