1 T. soy sauce, salt reduced
\n1 large eggplant
\n1 1\/2 tsp. salt
\n4 medium potatoes, peeled, par-boiled, cut into thin slices
\n1 medium onion, chopped
\n1 garlic clove, crushed
\n2 T. water
\n1\/4 C. tomato paste
\n1 C. vegetable stock
\n1 C. sliced mushrooms
\n2 T. chopped parsley
\n1 tsp. dried basil
\n4 T. flour
\n1 pinch of salt, extra
\n2 C. soy drink
\n1 tsp. torula yeast
\n14 oz. diced tomatoes, canned
\n12 oz. diced firm tofu<\/p>\n
Marinate tofu in soy sauce for 30 minutes. Cut eggplant into 1\/2 inch slices. Sprinkle with 1 1\/2 tsp. salt and stand for 30 minutes. Rinse with water and dry each slice. Steam eggplant for 5-6 minutes or until soft. Remove and drain on kitchen paper. Tomato Sauce: Heat water in frypan. Saut\u00ef\u00bf\u00bd onion and garlic until soft. Add tomatoes, tomato paste, stock, mushrooms, parsley and basil. Simmer for 10 minutes. Fold through tofu and marinade. White Sauce: Place flour in a saucepan. Gradually add soy drink stirring continuously until smooth. Stir over medium heat (or microwave on HIGH). Season with a pinch of salt and add torula yeast. Arrange the eggplant over the base of a lightly greased ovenproof dish (12 inch x 10 inch). Spoon over tomato sauce and layer cooked potato over the top. Spread white sauce over the potato. Bake in a moderate oven for 45 minutes. Serve hot with broccoli florets and spiced carrots.<\/p>\n
Yield: 6 servings
\nCalories: 216
\nFat: 5.0 g
\nFiber: 7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. soy sauce, salt reduced 1 large eggplant 1 1\/2 tsp. salt 4 medium potatoes, peeled, par-boiled, cut into thin slices 1 medium onion, chopped 1 garlic clove, crushed 2 T. water 1\/4 C. tomato paste 1 C. vegetable stock 1 C. sliced mushrooms 2 T. chopped parsley 1 tsp. dried basil 4 T. flour 1 pinch of salt, extra 2 C. soy drink 1 tsp. torula yeast 14 oz. diced tomatoes, canned 12 oz. diced firm tofu Marinate…<\/p>\n