1/2 eggplant (diced)
1 lemon (zest and juice)
1/3 bunch parsley (chopped)
1 package silken soft tofu
1/3 med onion (diced)
4-5 cloves garlic
spagetti
Cook spagetti, meanwhile cook onions 2-3 mins with some olive oil. Add garlic and eggplant, cook ~5 mins. Blend tofu and lemon juice/zest in a blender, add to eggplant and simmer until eggplant is soft, ~10 mins. Pour over pasta and mix in parsley.
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