“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God” 1 Corinthians 10:31
Classed among the world’s healthiest foods, eggplant is a good source of fiber, vitamin (B1, B3, and B6), vitamin k, folate, potassium, copper and manganese. Eggplant can be prepared in different ways.
N.B. Grated seasoned tofu can be used as topping for a cheesy look and taste.
By Sis. Ann-Marie Ballantyne
Eggplant, tofu and tomato Sauté
“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.” 1 Corinthians 10:32.
Eggplant has not always been one of my favorite vegetable; I often find different ways to use it. Most recently, I realize I like it with tomato choka style, so decided to try adding tofu in the mix for breakfast and also as a side dish for lunch. It happened to turn out delicious. So I am sharing the recipe with you as an addition to your tofu recipes.
1 eggplant (medium, eggplant cubed)
6ozs firm tofu (the soft one can be used as well) drained and crushed
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 1/2 tbsps. Coconut oil
2 cloves garlic (minced)
3 tomatoes (medium, finely chopped)
1 medium onion finely chopped
1/2 tsp sea salt (or to taste)
Pour coconut oil in your frying pan.
Add onion and garlic in the pan and sauté until tender.
Add eggplant and tomato and sauté until fully cooked.
Then add the tofu and the remaining ingredients and combine.
By Sis. Karima Parris