serves 6


2 large eggplant (look for long eggplant for this recipe), thinly sliced lengthwise

1 lb. firm tofu, drained

10 oz. frozen chopped spinach, thawed and drained

1/4 cup + plain almond or soy milk

1/2 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/2 cup roughly chopped raw cashews

1/2 cup halved golden raisins

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. sea salt

1 tsp. black pepper

a jar of your favorite tomato sauce


Slice the eggplant lengthwise, set in a colander and sprinkle with some salt. Let sit for about 30 minutes. In that time, make the filling.

Using a potato masher, smash the tofu until it’s mud-like. Add in all the rest of the ingredients and stir well. If the mixture is a little dry, add in more “milk” product.

Preheat your oven to 375 degrees.

Wipe the eggplant slices dry and grill either on an outdoor grill or inside on a grill pan and set aside.

In a 9×12 baking dish, ladle a couple spoons of tomato sauce into the bottom of the dish. On a clean workspace, lay a piece of eggplant down and place a dollop of tofu mix on it. Roll up and place, seam side down, in the baking dish. ┬áRepeat until you use all the eggplant.

Cover the rolls with a few spoonfuls of tomato sauce and bake for 30 minutes. Serve with some pasta on the side and some additional tomato sauce.

From the kitchen of

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