tofu & eggplant rawmesan
one package of firm tofu
one can of italian stewed tomatoes
vegan butter (i used earth balance)
vegan parmesan (i used rawmesan)
garlic powder (i wish i had real garlic):
preheat oven to 400*. cut eggplant in half and scoop out the meat from each half. remove as many of the seeds from it as you can and dice into little pieces. start to press tofu. heat about a tablespoon of earth balance in the skillet on medium high and throw in the eggplant pieces. once it starts to brown (about 5 minutes), crumble the tofu in with it. splash some soy sauce and balsamic vinegar on it and stirfry for ten minutes. shake lots of rawmesan on it as it's cooking. once the eggplant has good consistancy, pour the can of tomatoes on top and mix in. turn the heat up to high and let it sizzle for about ten minutes. shake garlic powder on it to taste. take the two eggplant "bowls" and put them in a casserole dish. spread some earth balance on the inside of them and shovel the tofu/eggplant/tomato mixture into the eggplant halves and put some around it in the dish. shake lots of rawmesan on top and bake in the oven for 20 minutes. voila!
this is soooooooooo delicious and i wish i had a camera because it turned out beautifully, as well.