Recipe
Eggplant & Pumpkin Tofu Bowl
Lotte Boonstra
Mon, 30 Dec 2024 00:00:00 GMT
What
- 11 eggplant
- 22 cloves of garlic
- 3200 g tofu
- 41 handful of pumpkin
- 51 handful of iceberg lettuce
- 62 tablespoons soy yogurt
- 71 teaspoon freshly cracked pepper
- 82 tablespoons soy sauce
- 91 tablespoon sesame oil
- 101 tablespoon olive oil
- 11Salt to taste
How
- 1Heat the grill and brush it with olive oil.
- 2Slice the eggplant and place it on the grill. Grill until golden, sprinkling with salt. If the eggplant gets dry, add a splash of water to the grill.
- 3Cut the tofu and squash into cubes.
- 4Mince the garlic and sauté in soy sauce and sesame oil.
- 5Add the tofu and squash to the pan and cook until tender. If it gets dry, add a splash of water.
- 6In a bowl, combine a handful of lettuce, the grilled eggplant, and the tofu-squash mixture. Add 2 big dollops of soy yogurt in the center. Top with freshly cracked pepper and a drizzle of lemon juice.