Name: Eggplant Tofu Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Eggplant, cut into 1/2-inch slices - 1; Cherry tomatoes, halved - 2 cups; Extra-firm tofu, cut into strips - 6 ounces; Onion, finely chopped - ½; Minced garlic - 2 tablespoons; Tomato-based chile sauce (such as El Pato®) - ½ cup; Olive oil, or to taste - 1 tablespoon; Salt to taste - 1 tablespoon; Shredded Cheddar cheese - 1 cup

Ingredients for - Eggplant Tofu Casserole

1. Eggplant, cut into 1/2-inch slices 1

2. Cherry tomatoes, halved 2 cups

3. Extra-firm tofu, cut into strips 6 ounces

4. Onion, finely chopped ½

5. Minced garlic 2 tablespoons

6. Tomato-based chile sauce (such as El Pato®) ½ cup

7. Olive oil, or to taste 1 tablespoon

8. Salt to taste 1 tablespoon

9. Shredded Cheddar cheese 1 cup

How to cook deliciously - Eggplant Tofu Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Layer eggplant, tomatoes, tofu, onion, and garlic in a square glass baking pan. Drizzle with chile sauce and olive oil. Salt lightly; sprinkle on Cheddar cheese.

3 . Stage

Bake in the preheated oven until cheese is bubbly, about 30 minutes.