Protein-rich tofu teams up with meaty eggplant in this Greek-inspired skillet supper. Pick up San Marzano tomatoes if you can find them; their sweet flavor and low acidity balance the flavors of this dish. Crush them gently with your hands before chopping to release any excess juices. Be sure to purchase extra-firm tofu so that it holds its shape. Serve with toasted whole-wheat pita bread.
7 tablespoons olive oil, divided
1 (14-oz.) pkg. extra-firm tofu, cubed
1 large (about 16 oz.) eggplant, cut into 1/2-inch-thick slices
1 (28-oz.) can whole peeled tomatoes (such as San Marzano), drained and chopped
2 garlic cloves, grated
1 teaspoon chopped fresh oregano, plus more for garnish
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 tablespoons crumbled feta cheese
Chopped fresh mint
Added sugars 0g
Calcium 16% DV
Potassium 13% DV
How to Make It
Preheat broiler with an oven rack 6 inches from heat.
Heat a large cast-iron skillet over medium-high. Add 2 tablespoons oil; swirl to coat. Add tofu; cook until browned, about 5 minutes. Remove tofu from skillet. Add 1/4 cup oil and eggplant slices in a single layer; cook, without stirring, until browned, about 4 minutes. Flip eggplant slices; cook until tender, about 4 minutes. Remove skillet from heat.
Combine tomatoes, garlic, oregano, cinnamon, cumin, salt, and crushed red pepper in a medium bowl.
Top eggplant evenly with tofu. Spoon tomato mixture over eggplant and tofu. Drizzle with remaining 1 tablespoon oil; sprinkle with feta. Broil until cheese begins to brown, about 4 minutes. Garnish with chopped mint and oregano.
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