Eggplant Tofu Zucchini Casserole is a simple plant based dish that tastes great any time of the year. Shop for fresh Organic Vegetables when you can at your local farmers market.
Eggplant Tofu Zucchini Casserole Ingredients
1 Small Zucchini Chopped
6 Slices Eggplant 
1/2 Pound Tofu
1 Tomato
1/4 Onion
1/4 tsp Nutmeg
Cream
1 Cup Cashews
1 1/2 Cups Water
1/4 Cup Nutritional Yeast Flakes
2 Tbsp Basil
2 Cloves Garlic
1 tsp Onion Powder
1 tsp Smoked Paprika Powder
1/4 tsp Sea Salt
Cut the tofu into small slices and marinate mix olive oil, Bragg’s Aminos, onion powder, garlic powder, smoked paprika powder and then paint the tofu with this mix. Set aside. We get four 1 pound bricks of Organic Tofu at Costco near where we live.
For the cream, put the cashews the night before in cold water, or 15 minutes in hot water . Mix all the ingredients in the mixer and set aside.
In the square 8 inch Pyrex, put the tofu in the bottom and cover with some cream , putting up slices zucchini , julienne onion, slices tomatoes and cover with cream , putting up slices eggplant with slices tomato and cover with cream . At the end sprinkle nutmeg , and put in the oven 350 degrees for 30 minutes.
You can make many healthy salad dressings, sauces and creams from nuts and seeds. You can also make butter nuts and seeds.
Health benefits of eating eggplant are worth reading about here.
Eggplants are a nutrient-dense food, meaning they contain a good amount of vitamins, minerals and fiber in few calories.
One cup (82 grams) of raw eggplant contains the following nutrients:
Calories: 20
Carbs: 5 grams
Fiber: 3 grams
Protein: 1 gram
Manganese: 10% of the RDI
Folate: 5% of the RDI
Potassium: 5% of the RDI
Vitamin K: 4% of the RDI
Vitamin C: 3% of the RDI
Eggplants also contain small amounts of other nutrients, including niacin, magnesium and copper.
Hope you enjoy making and eating Eggplant Tofu Zucchini Casserole. Let us know if you have a variation of the recipe and we enjoy your comments.
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