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    Home Ā» Entrees Ā» Tofu and Eggplant Bowls

    Tofu and Eggplant Bowls

    Published: Jan 2, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Eggplant and Tofu Bowls

    Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.Ā #vegan #lovingitvegan #entree #glutenfree #dairyfree

    This tofu and eggplant dish is something that Jaye started whipping up recently. And it rapidly became my favorite thing.

    But here’s the thing when it comes to Jaye – he is a great cook, but he likes doing everything very adventurously, so basically, once he is finished with the dish, he barely remembers what he put in it!

    And if you ask him to make it again, he makes something completely different, cos he can’t remember at all what he did the first time!

    So the moment I tasted this dish, I knew we had to lock down this recipe pronto! So after many other attempts – that also tasted great but weren’t the same as that first time – he finally got it exactly the same as that first time, which was truly perfect. Creamy and delicious!

    And now he’s under strict instructions to be more precise with remembering what he does when he’s cooking, we do run a recipe blog after all.Ā 

    Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.Ā #vegan #lovingitvegan #entree #glutenfree #dairyfree Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.Ā #vegan #lovingitvegan #entree #glutenfree #dairyfree

    I have been rather a fan of eating this meal for lunch. Because, if we have it for lunch then it’s for dinner as well, because it makes a nice size portion so can stretch to two meals if it’s just serving two.

    The hoisin sauce gives it a perfect sweetness that pairs wonderfully with the saltiness of the soy sauce and the creaminess of the tahini, and the textures of mushrooms, eggplant and tofu combine perfectly.

    Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.Ā #vegan #lovingitvegan #entree #glutenfree #dairyfree Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.Ā #vegan #lovingitvegan #entree #glutenfree #dairyfree

    You will love these tofu and eggplant bowls, they are:

    • Hearty
    • Satisfying
    • Creamy
    • Veggie-packed!
    • Gluten-Free
    • Ideal for dinner!

    Serve with or without rice (I vote with!) for a very satisfying savory plant based entree.

    Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.Ā #vegan #lovingitvegan #entree #glutenfree #dairyfree

    So what do you think of these tofu and eggplant bowls? Trying them soon? Let us know in the comments. And if you have any questions, fire away. Rate the recipe as well when you’ve tried it! That’s so helpful.

    For more awesome vegan dinner recipes, check out these great options:

    1. Easy Thai Pumpkin Curry
    2. Easy Vegan Falafel
    3. Quinoa Salad with Sesame Soy Dressing
    4. Butternut Squash Curry Bowls
    5. Baked Tofu and Vegetable Casserole with Quinoa

    Sign up to our email list to get a great recipe ebook containing 10 awesome recipes, and to stay updated with all our latest recipes!

    Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.Ā #vegan #lovingitvegan #entree #glutenfree #dairyfree Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.Ā #vegan #lovingitvegan #entree #glutenfree #dairyfree

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    Eggplant and Tofu Bowls

    Tofu and Eggplant Bowls


    ★★★★★

    5 from 3 reviews

    • Author: Loving It Vegan
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 minutes
    • Yield: 4
    Print Recipe
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    Description

    Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.


    Ingredients

    • 1 Onion (chopped)
    • 1 Tbsp Crushed Garlic
    • 1 Tbsp Toasted Sesame Oil
    • 1 8oz (~220g) Block Firm Tofu (cubed)
    • 1 tsp Dried Basil
    • 2 Medium Eggplant (chopped)
    • 1 Pack (~9oz / 250g) White Button Mushrooms (sliced)
    • 2 Tbsp Dark Soy Sauce*
    • 2 Tbsp Hoisin Sauce*
    • 3 Tbsp Tahini

    Instructions

    1. Add the chopped onion, crushed garlic and sesame oil to a pot and sautƩ until the onions are softened.
    2. Then add the cubed tofu and dried basil and sautƩ gently for a minute or so.
    3. Then add in the chopped eggplant and mushrooms, soy sauce and hoisin sauce and stir in.
    4. Reduce heat slightly, cover pot and leave to simmer (stirring occasionally) until the veggies are soft.
    5. Remove from the heat and stir in the tahini.
    6. Serve with rice.

    Notes

    *Use a gluten-free soy sauce or use tamari if you want to make this meal entirely gluten-free.

    * Check hoisin sauce label for vegan friendliness, not all brands are vegan.

    *Nutritional information does not include rice.

    • Category: Entree, Dinner, Savory
    • Cuisine: Vegan, Gluten-Free

    Nutrition

    • Serving Size: 1 Serve (of 4)
    • Calories: 279
    • Sugar: 16.2g
    • Sodium: 497mg
    • Fat: 14g
    • Saturated Fat: 1.5g
    • Carbohydrates: 29.8g
    • Fiber: 10.9g
    • Protein: 12.8g

    Did you make this recipe?

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    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Peppermint Cupcakes
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    Reader Interactions

    Comments

    1. AvatarHazel says

      March 04, 2020 at 12:33 am

      Love this recipe, made it a few times now, it’s a winner, a definite weekly favourite, thank you

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 04, 2020 at 12:53 pm

        So happy to hear that Hazel! Thanks so much for posting. šŸ™‚

        Reply
    2. AvatarLaura says

      September 11, 2019 at 2:05 am

      This is my new go-to recipe for eggplant! Flavorful and mild. Reminds me of my aunt’s gourmet food when I was a kid. I used quinoa instead of rice, it was great!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        September 11, 2019 at 9:08 am

        Thanks so much for sharing and the awesome review Laura. šŸ™‚

        Reply
    3. AvatarAnna Andrews says

      January 03, 2018 at 5:35 pm

      Healthy, hearty, tasty! Another special vegan and gluten-free meal

      ★★★★★

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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