Tofu and Eggplant Bowls

Tofu and Eggplant Bowls (Vegan Gluten-Free Recipe Analysis)

Hearty and satisfying tofu and eggplant bowls, veggie-packed, vegan, gluten-free and ideal for a healthy plant-based dinner.

Full recipe at lovingitvegan.com

Serving

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Compliance

Based on the Vegan Gluten-Free way of eating preset. View more Vegan Gluten-Free recipes.

1646g

Ingredients

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1 Onion (chopped)

1 medium (2-1/2" dia) (110g) Onions, Raw

110g
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1 Tbsp Crushed Garlic

1 tbsp (14g) Crushed Garlic

14g

Ingredients

GARLIC, CITRIC ACID, SOYBEAN OIL, OLIVE OIL.

May not be a complete representation of the selected category.

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1 Tbsp Toasted Sesame Oil

1 tbsp (14g) Oil, Sesame, Salad Or Cooking

14g
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1 8oz (~220g) Block Firm Tofu (cubed)

8 oz (227g) Tofu, Raw, Firm, Prepared With Calcium Sulfate

227g
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1 tsp Dried Basil

1 tsp (0.7g) Spices, Basil, Dried

0.7g
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2 Medium Eggplant (chopped)

2 eggplant, peeled (yield from 1-1/4 lb) (916g) Eggplant, Raw

916g
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1 Pack (~9oz / 250g) White Button Mushrooms (sliced)

9 oz (255g) Mushrooms, White, Raw

255g
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2 Tbsp Dark Soy Sauce*

2 tbsp (36g) Soy Sauce Made From Soy (tamari)

36g
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2 Tbsp Hoisin Sauce*

2 tbsp (32g) Sauce, Hoisin, Ready-to-serve

32g
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3 Tbsp Tahini

3 tbsp (42g) Sesame Tahini

42g