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. Repeat 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 LeslieDurso.com