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).

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Filling:

Directions

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

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  • 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.

  • Bake in the preheated oven for 10 minutes.

  • 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.

  • 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.

  • 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.

Cook's Note:

For a drizzle topping, reduce some balsamic vinegar in a saucepan by simmering for about 5 minutes until thickened slightly.

Nutrition Facts

352 calories; 12.8 g total fat; 0 mg cholesterol; 574 mg sodium. 46.4 g carbohydrates; 18.8 g protein; Full Nutrition