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  • 1 lbs Eggplant Halved
  • 1 tsp Salt Divided
  • 1/2 tsp Black Pepper Divided
  • 1 can Cooking spray
  • 31/2 lbs Extra Firm Tofu Sliced
  • 1 medium Zucchini
  • 2 tsp Extra Virgin Olive Oil Divided
  • 1/4 cup Powdered Peanut Butter
  • 1 tsp Garlic Crushed
  • 2 tsp Balsamic Vinegar
  • 1 tbsp Parmesan Cheese
  • 1
  • 3
  • 3


  1. Preheat oven to 425*F.
  2. Cut the egg plant in half lengthwise, and score the flesh with a small knife about 1/2 inch deep in a crisscross pattern. Place eggplant on a lightly greased baking sheet, and sprinkle a 1/4 teaspoon of salt on top. Roast the eggplant with the flesh side up for about 30 minutes, or until the flesh is very soft and the surface is golden brown.
  3. While the eggplant is roasting, slice the tofu in 1/4 to 1/2 inch thick slices and place in a mixing bowl. Toss the tofu slices with a 1/4 teaspoon of both salt and pepper. Set aside and allow to marinate for 20 to 30 minutes.
  4. Cut the zucchini on a bias into 1/4 to 1/2 inch slices and toss with 1 teaspoon olive oil and 1/4 teaspoon salt and pepper. Grill and flip till both sides of zucchini is golden brown. Set aside and keep warm.
  5. When the eggplant is finished roasting, remove it from the oven and all to cool just enough to handle. Scoop the flesh in a food processor. Add the peanut butter powder, garlic, 1 teaspoon oil, and a 1/4 teaspoon of salt. Process into a smooth puree; set aside and keep warm.
  6. In a lightly greased nonstick skillet, sear the tofu slices until golden brown on both sides.
  7. Neatly arrange the tofu, zucchini, around the eggplant puree on a plate. Drizzle with balsamic vinegar and sprinkle with Parmesan cheese.