Grilled Tofu With Eggplant and Parmesan
Makes 4 servings
2 (14-oz) packages extra-firm tofu (do not use silken tofu)
1 large eggplant, peeled and cut into 1/2-inch-thick slices
1 tsp kosher salt
1 1/4 tsp Italian seasoning
6 tbsp chopped basil
1 tbsp olive oil
1 green bell pepper, diced
1 small onion, diced
2 garlic cloves, diced
2 cups tomato sauce (low-sodium jarred or homemade)
2 oz grated Parmesan
Red Wine Marinade
3/4 tsp arrowroot
3/4 cup chicken broth
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 tsp kosher salt (omit if using a canned broth)
1/4 tsp freshly ground black pepper
3 garlic cloves, minced
Press the blocks of tofu between paper towels for at least 30 minutes to remove the excess water. Slice each block of tofu lengthwise into three pieces and then slice each block in half.
Sprinkle eggplant slices with the salt and allow to sit for 30 minutes. Rinse eggplant well and reserve eight slices. Cut the remaining slices into 1/2-inch cubes.
To prepare the marinade, dissolve the arrowroot in 1 tablespoon of the chicken broth and set aside. Bring the remaining chicken broth to a boil and stir in the dissolved arrowroot. Allow to boil until it thickens slightly. Stir in the remaining marinade ingredients, 1 tsp of the Italian seasoning, and 1 tbsp of the chopped basil.
Add the tofu and eggplant slices to the marinade and set aside, refrigerated. Leave for at least 30 minutes.
Courtesy of Dr.Oz