Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, stuffed veggie-mushroom-tofu baked aubergine boats. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook stuffed veggie-mushroom-tofu baked aubergine boats using 10 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats:
- Get 3 meduim size Aubergine
- Get 100 gm cubed tofu
- Get 1 tsp each ginger and garlic crushed or grated
- Get 1 meduim size onion chopped
- Make ready 10-15 button mushrooms cleaned and chopped
- Take to taste Salt and pepper
- Get As needed oil (any oil or butter can be used)
- Take As needed Coriander leaves for garnish
- Make ready As needed Grated Cheese (optional)
- Take As needed Cherry tomatoes for tangy taste and garnish
I've been ALL ABOUT the easy sheet pan dinners lately. Upon a little research, I discovered that there aren't very many vegetarian friendly sheet pan meals on the interwebs so I figured that I. Now that we have kids, brunch at a restaurant is not quite the relaxing atmosphere it used Firm tofu crumbles easily to resemble eggs and you can season it with anything you like. For sure - it would be great for lunch or dinner too!
Instructions to make Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats:
- Preheat oven 200C.
- Clean wash chop grate mushroom onion garlic ginger and keep everything ready.
- Slit the washed and cleaned aubergine carefully from the middle to get 2 equal halves.
- Scoop out the flesh of the halves, to make a bowl for filling.
- Chop the flesh of the aubergine into small pieces and keep aside.
- Apply oil on all sides and middle of the vegetable
- In a pan heat oil add garlic ginger and saute. Then add onion and saute till golden colour.
- Add chopped aubergine flesh and cook with onion mixture. After a minute add chopped mushrooms and let them cook a little.
- Add salt and pepper and mix well. Add half of the coriander leaves and cook.
- Fill this in the cavities of the vegetable
- Arrange in an slightly greased baking tray and Bake for 20-30 minutes or until you feel the aubergine has cooked to soft. Insert a knife and check.
- Remove from oven. Top with chopped tomatoes onions coriander and cheese.
- Out baked and stuffed healthy Aubergine is ready to be eaten.
You could even stuff it in a pita or wrap! The baked tofu is flavorful and chewy. And the vegan mushroom gravy has great meatiness, making this a very satisfying dish overall. The mushroom gravy with thyme and sage goes really well with the chewy baked tofu. You could easily make the gravy the previous day and re-heat it in the.
So that’s going to wrap this up with this special food stuffed veggie-mushroom-tofu baked aubergine boats recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
