Quick Eggplant and Olive Oil Pasta
enough spaghetti for 4 people
1 box soft tofu, drained
3 tablespoons olive oil
3 medium eggplants (about 4 to 5 cups when chopped), diced into 1-inch pieces
6 mushrooms, sliced
4 cup fresh spinach (or 2 cups frozen spinach)
5 tablespoons soy sauce
salt and pepper to taste
1. Cook spaghetti according to package directions and drain. Microwave tofu for 1 minute to get rid of excess water, crumble, and set aside.
2. In a large pan or pot, heat the olive oil on high heat for about 1 minute. Sauté the eggplant until it changes color to a darker shade and looks soft. Keep cooking on high heat.
3. Add the mushrooms and spinach. Pour in the soy sauce. Cook until mushrooms start to change color.
4. Toss in the pasta and crumbled tofu. Add salt and pepper to taste. Keep cooking everything while mixing for about 5 minutes. Let the pasta seep in the soy sauce and olive oil. Eat and enjoy!
Source of recipe: My sister taught me this when I was younger, and I've modified it over the years. Eggplants are awesome! You can modify the amount of olive oil and soy sauce to fit your taste.
SO HOW'D IT GO?
I made some adjustments. for the sauce I mixed soy, red vinegar and sesame seeds. Instead of spinache I used kale. I didin't overcook the kale so it added some crunch into the mix. I also added daiya cheese. I used a lot of "Italian Spice" seasoning.
The mushrooms (shitake), eggplant, cheese and tofu made for a great combination in taste. It was a hearty meal without too much oil.