Indian Spiced Tofu with Eggplant and Spinach
Yields: 2 Servings
Recipe, Photo, & Food Styling by @beetsbybrooke
“Y’all know I love cooking but sometimes, especially when I’m busy, I need products that do part of the work for me and @Hodofoods pre-marinated organic Indian Spiced tofu is my new secret weapon in the kitchen!” -@beetsbybrooke
Ingredients
1 (8oz) package Hodo Indian Spiced Tofu, cut into 1” cubes Locate Product
3 tbsp oil
1 large eggplant
3 tbsp olive oil
2 tsp Paprika
2 tsp Garlic powder
1 tsp turmeric
Salt
1 1/2 cup brown rice, cooked
3 packed cup spinach (fresh or frozen)
Indian/Indian-inspired sauce to drizzle (I used a sweet/spicy one) (Optional)
Cilantro to garnish (Optional)
Instructions
Preheat oven to 400 degrees F.
Cut off the eggplant stem then cut vertically so you have 0.5-1 inch slabs.
Place eggplant pieces on a wire rack over a baking sheet and sprinkle with salt. Flip over and sprinkle the other sides. Let sit for 30 minutes.
While the eggplant is sitting, heat the fry pan on medium heat with 3 tbsp oil until hot and carefully place Hodo Indian Spiced Tofu in pan. Let cook for about 5 min then flip over. Continue until each side has become golden. Take out of pan and place on paper towels to cool off. Don’t clean out the pan yet!
After 30 minutes, rinse the eggplant pieces under cool water and then pat dry both sides with paper towels/clean kitchen towel. Mix 3 tbsp of oil and spices in a small bowl.
Place eggplant pieces on a baking sheet. Use the oil/spice mix and brush each side of the eggplant pieces.
Place eggplant on the middle rack of the oven and roast for 15 minutes, flip each piece, roast for another 15 minutes, flip, and cook for about 10-15 more minutes or until golden-brown.
While the eggplant is roasting, use the same pan as the tofu and put on medium heat with leftover oil still in there. Place spinach in pan with a splash of water and stir just until the spinach is cooked (using more splashes of water if needed). Once cooked, remove pan from heat.
Assemble dishes - first rice (split in half), spinach, roasted eggplant, tofu, sauce to drizzle and top with cilantro!
