Tofu-Roasted Tomato-Curried Eggplant Dip/Spread

Name: Tofu-Roasted Tomato-Curried Eggplant Dip/Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggplant, sliced 1/4 inch thick; 1 regular tomatoes; 2 teaspoons curry powder; 2 teaspoons cayenne pepper; black pepper; 2 cloves garlic; 1 tablespoon water; ⅛ teaspoon cayenne pepper; black pepper; 12 ounce firm tofu; 2 teaspoons soy sauce

Servings: persons

1
Heat oven to 450*F.
2
Arrange eggplant slices evenly on cookie sheet with tin foil or parchment.
3
Sprinkle both sides evenly with powder and peppers.
4
Place whole tomato on sheet, then place in oven for about 10 minutes (total) for the tomato and 20 minutes on each side for the eggplant.
5
Remove and let cool.
6
Place eggplant in food processor and process.
7
then add tomato and puree.
8
then add garlic cloves and peppers.
9
Process.
10
Add tofu.
11
Process again.
12
Then add water and soy sauce.
13
Process.
14
Adjust seasonings to taste, if desired.
15
Serve with pita chips, crudites (veggies), or crusty bread.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 eggplant, sliced 1/4 inch thick, 1 regular tomatoes, 2 teaspoons curry powder, 2 teaspoons cayenne pepper, and more.

Yes, Tofu-Roasted Tomato-Curried Eggplant Dip/Spread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!