Eggplant and Tofu Bowls

Tofu and Eggplant Bowls

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


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


  • 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


  1. Add the chopped onion, crushed garlic and sesame oil to a pot and sauté until the onions are softened.
  2. Then add the cubed tofu and dried basil and sauté 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.


*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


  • 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