Vegan Tofu Napoleon

An elegant, savory, and surprisingly easy way to prepare a vegan tofu dinner. I was served a similar dish at a very high-end restaurant, and decided to create my own version. Decorate with extra tomatoes and parsley and drizzle balsamic reduction on top (see footnote).

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 352 Calories

Ingredients

• 1 tablespoon lemon juice
• salt and ground black pepper to taste
• ¼ teaspoon ground cumin
• olive oil
• 1 tablespoon maple syrup
• 1 (15 ounce) can chickpeas
• ¼ teaspoon sea salt
• 1 (12 ounce) package extra-firm tofu, cut into 1/4-inch thick slices
• 2 tablespoons torn fresh basil leaves
• ½ yellow onion, sliced into rings
• 6 small carrots, peeled and sliced lengthwise
• 1 large zucchini, sliced lengthwise
• 12 grape tomatoes, halved lengthwise

Recipe Instructions

Step 1

Bake in the preheated oven for 10 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.

Step 3

Pat tofu slices dry with a paper towel and lay on the prepared baking sheet. Lay carrots next to tofu and add onion. Sprinkle salt and pepper over tofu. Drizzle maple syrup over carrots.

Step 4

Drain 1/2 the liquid from the chickpeas. Mash chickpeas in a large bowl with the remaining liquid, lemon juice, sea salt, and cumin to make the filling.

Step 5

Turn over the baked tofu, carrots, and onion. Add zucchini and tomatoes. Continue baking until vegetables are tender but not mushy, 5 to 10 minutes more.

Step 6

Arrange 1/3 the tofu on a serving plate. Top with some zucchini and a spoonful of chickpea filling. Add carrots and onion. Repeat layers, finishing with tofu on top. Sprinkle basil on top. Repeat with remaining tofu, vegetables, filling, and basil.