Dairy-Free Eggplant Parm

A delicious dairy-free version of the classic Eggplant Parm, made with breaded tofu, vegan mozzarella, and marinara sauce. A perfect plant-based twist for a comforting meal.

Ingredients

1 large eggplant, 1 tbsp olive oil, ½ tsp sea salt, ¼ tsp freshly ground pepper, 1 large roma tomato, diced, ¼ cup fresh mixed greens, 2 tbsp fresh dill, finely chopped, ¼ cup ground almonds, 2 tbsp nutritional yeast, ¼ cup dijon mustard, 1 16-ounce extra firm tofu, cut into 4 thin pieces, 2 cups low-sodium vegan chicken broth, 1/4 cup all-purpose flour, 1 tsp Italian seasoning, 1/2 tsp salt, black pepper to taste, 1 tbsp cornstarch, 3/4 cup panko breadcrumbs, 1/3 cup olive oil, 1 cup marinara sauce, 1/2 cup vegan mozzarella cheese, 1/2 cup shredded vegan Parmesan, 1/4 cup chopped fresh basil or parsley.

Instructions

1. Marinate the tofu: Slice tofu into thin pieces and marinate in the vegan chicken broth for at least 30 minutes, or overnight for stronger flavor. Remove from marinade and reserve 1/3 cup of the liquid for later. 2. Preheat the oven to 450°F and grease or line a baking sheet. 3. Prepare the breading: In one bowl, whisk together the flour, Italian seasoning, salt, and pepper. In a second bowl, whisk the reserved marinade with cornstarch. In a third bowl, place the panko breadcrumbs. 4. Coat the tofu: Dredge each piece of tofu in the flour mixture, dip in the marinade-cornstarch mixture, and then coat with breadcrumbs. 5. Pan-fry the tofu: Heat olive oil in a skillet over medium heat and fry the breaded tofu pieces for 4-5 minutes on each side, until golden. Transfer to a plate lined with a paper towel. 6. Bake the tofu: Place the fried tofu on the prepared baking sheet, top with marinara sauce, vegan mozzarella, and vegan Parmesan. Bake for 15-20 minutes, or until the cheese is melted and bubbly. 7. Serve: Garnish with fresh basil or parsley and serve warm.

External Recipes

• Dairy-Free & Vegan Eggplant Parm (Health Score: 55)

Allergens

Soy (from tofu), Nuts (from ground almonds)