Indian Eggplant/Tofu
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Ingredients (use vegan versions):
- 1 large eggplant - cubed
- 1 onion - chopped
- garlic to taste
- 1 Cup Collard greens - coursely chopped
- 10 -16 ounces extra firm Tofu - cubed
- olive oil
- 1/2 to 1 tablespoon garham marsala
- Water as needed
- Shitake Mushrooms - if dried, reserve the soaking liquid
- Arrowroot or corn starch
Directions:
Sweat the Onion and garlic in olive oil.
Add Garham Marsala
Add eggplant and cover to cook using a bit of the mushroom water water to steam as needed
Add greens, mushrooms, tofu and heat through.
Can be thickened with arrowroot. Serve over rice or just as is.
Serves: 8-10
Preparation time: 45 min.
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