Indian

Eggplant Tofu Stew is for Dinner.

Eggplant Tofu Stew takes several minutes to prepare.

Eggplant Tofu Stew takes several minutes to cook.

Eggplant Tofu Stew makes 5 servings.

The ingredients for Eggplant Tofu Stew are:

1 large cooked eggplant* (ultimately cubed)
5 large tomatoes, pureed (or canned)
3c tofu, 1/2" cubes, deep fried until golden
ghee or oil
1/2t minced ginger root
1/2t minced chilies
1 1/2t black mustard seed
1/4t asefoetida powder (tastes oniony/garlicky)
pinch tumeric
1t gr. coriander
1t garam masala
1t brown sugar
2t salt

Here is how you make Eggplant Tofu Stew:

Heat 2T ghee or oil; fry mustard seeds until they begin to pop. Add ginger, chili, and asefoetida and fry a few minutes. Add tomato puree and the rest of the spices; reduce sauce (5 min.). Mix in the tofu and eggplant and cook a few minutes longer.Serving Size:?1 cup

The nutritional information for Eggplant Tofu Stew is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 309.7

• Total Fat: 18.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,283.8 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 6.8 g
• Protein: 16.8 g

Eggplant Tofu Stew is Indian cuisine.

The dietary needs meet for Eggplant Tofu Stew is Vegan