I was standing in the kitchen making a pot of tea while noodling what to have for dinner. Suddenly, it came to me….make an Eggplant Stack. I don’t really even know what that means, but there it was brewing in my mind along with the tea in the pot. I started to picture it as layered like a Napoleon would be, except this one would have seasoned, “ricotta” tofu. I have never made a stack out of anything other than pancakes. I wasn’t really sure how to make the tofu either but I felt adventurous and famished so I gave it a go. The results were delizioso.
By: S. Duquet
1 carton of firm tofu drained and pressed between a towel
1 C cherry tomatoes (or tomatoes of your choice)
2 cloves of garlic cut in half
4 Tsp liquid aminos
1/2 C parsley (or more, I ran out)
2 dashes of crushed red pepper flakes (more or less if you would like)
crushed black pepper to taste, use lots
2 Tbsp Nutritional Yeast
Sliced eggplant medallions that have been grilled or baked or roasted (You will need 3 per person)
Marinara sauce of your choice
Make It Happen
~If your eggplant medallions were cooked before the tofu, keep them warm in the oven until you are ready to assemble the stacks
~In a food processor or blender add tomatoes, parsley, garlic, crushed red pepper flakes, black pepper and liquid aminos. Pulse until finely chopped.
~Meanwhile, warm your marinara in a sauce pan
~Crumble tofu into a skillet sprayed with cooking spray and saute for a minute or two.
~Add tomato mixture to tofu and cook until the liquid is absorbed and the tofu is heated thoroughly. Stir in Nutritional Yeast, lower temp to keep warm. This creates a yummy tomato ricotta like texture and flavor.
~To assemble your stacks layer a medallion then the ricotta mixture then another medallion and so on. Top with hot marinara and enjoy. I played it safe and stayed with two ricotta layers but you could throw caution to the wind and do more. The mixture is enough for about four servings using three medallions a piece.
The sweetness of the eggplant paired with the garlicky flavor of the marinara was extraordinary. The tofu ricotta was even more satisfying than dairy ricottas of my past. It would be fun to add all kinds of things to your ricotta mixture like peppers, spinach, additional fresh herbs or artichokes. Yum. Experiment with it and share your joyful dishes. I would love to hear from you.
Have a delicious day.
Tags: compassionate eating, dairy free, eggplant and tofu ricotta stack, going veg, plant based diet, trying vegan, trying vegetarian, vegan, vegan challenge, vegan eggplant stack, vegan experience, vegan italian food, vegan Italian recipe, vegan italian recipes, vegan wannabe, vegetarian Italian recipe, vegetarian recipe