Dinner 05/28/14

Vegan Tofu Zucchini 
and Eggplant.

Ingredients: 

1 - Large eggplant (Peeled and sliced into round pieces)

2 - Small zucchinis (Peeled and sliced into round pieces)

1 - 8 oz package of mushrooms

1 - Package of firm tofu (Drained and cut into squares)

1 - Can of Spinach (Drain half the water out)

5 - Hand fulls of fresh spinach

2 - Tbsp parsley

2 - Tbsp steak seasoning 

2 - Tbsp Black Pepper

2 - Tbsp garlic powder

1/3 - Cup olive oil

1/2 - Cup earth balance

1/2 - Cup of franks original red hot.

1/3 - Cup of soy sauce.
Prep time 20 minutes
Cook time 30 minutes

Prepare Tofu drain and squeeze Extra water out of the tofu.

Add to a large freezer bag and add 1/2 cup of Franks original red hot

and 2 Tbsp of soy sauce and 2 squirts of lime juice and mix together.

and let marinate for about 1 hour is the best but if in a hurry 1/2 hour will be

 long enough.

Add 1/3  of olive oil to frying pan and heat. Then add Zucchini and cook until 

it starts to brown then add mushrooms and then can of spinach and rest of 

water. Mix everything together real good then add the fresh spinach 

mix until the Fresh spinach has cooked down.
Add 1/2 cup of vegan butter.Then add all your seasonings and mix.

On a separate frying pan add a little olive oil and fry eggplant sprinkle with
garlic powder and black pepper and keep flipping until light brown they
might be a little soft but taste great.
Remove tofu from freezer bag and place on a cookie sheet and put in oven on broil
until they start to get crispy and flip over.
After tofu is done place in bowl add zucchini and mushrooms
on top then top off with the Eggplant.

 

 

Tofu

Tofu and Zucchini

Tofu, Zucchini and Eggplant