6-Ingredient Vegan Tofu Stuffed Eggplant

February 26, 2019
This is a typical dish I would make if I need something quick and I don’t have a lots of ingredients at home. Another proof that you don’t need to be a cook and have fancy ingredients on hand to create something amazing.

6-Ingredient Vegan Tofu Stuffed Eggplant

Recipe Type: Hearty Entrees
utensils YIELDS 2 servings
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  • 200 g smoked tofu
  • 1 large eggplant
  • 4 slices vegan cheese
  • to taste salt, pepper
  • to taste oregano, basil
  • 2 tbs olive oil
  • 2 tbs lemon juice
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1. Preheat the oven to 180 Celsius degree. 2. Wash your eggplant and cut in two halves. Crave out the inside but make sure that what you leave will be still thick enough to hold the filling later. For the filling: 3. In a blender mix together the tofu. The raw inside of the eggplant, salt, pepper and the herbs with the olive oil and the lemon juice. Blend until you get a nice creamy consistency. Adjust seasoning, oil or lemon juice as needed. 4. Place a parchment paper on a baking tray and and lay the eggplants on it, fill them with the tofu cream and bake for about 15-20 minutes. 5. When the eggplant becomes softer and the top of the filling is nicely browned place a sheet of vegan cheese on top of them and bake for a few more minutes until the cheese melt.
Also by Imola: Heirloom Vegan Pea Soup From My Great-Grandmother
Vegan Paprikas (Hungarian Potato Stew)
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__ Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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