Eggplant Tofu Casserole

Just a little spice makes this eggplant tofu casserole a special dinner. Plus, the tofu is hidden well enough that even the biggest meat eater will like it. Cheap and simple to throw together: what's not to love?

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 193 Calories

Ingredients

• salt to taste
• 1 cup shredded Cheddar cheese
• 2 tablespoons minced garlic
• 2 cups cherry tomatoes, halved
• ½ onion, finely chopped
• 1 tablespoon olive oil, or to taste
• 1 eggplant, cut into 1/2-inch slices
• 6 ounces extra-firm tofu, cut into strips
• ½ cup tomato-based chile sauce (such as El Pato®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly; sprinkle on Cheddar cheese.

Step 3

Bake in the preheated oven until cheese is bubbly, about 30 minutes.