Vegan Sesame Tofu and Eggplant

This sesame tofu and eggplant recipe makes a first-rate light lunch, and is rather vegan. The eggplant is julienned then tossed with a rather spiced Asian fashion marinade earlier than it’s cooked down into gentle noodles. The tofu slices are crusted with sesame seeds then pan seared and caramelized with soy sauce.

INGREDIENTS

• 1 block Tofu, firm 
• 1 tsp crushed red pepper flakes
• 2 tsp Swerve All Natural Sweetener
• 2 clove Garlic 
• 458 grams Eggplant, fresh 
• 1 tbsp Olive Oil 
• 4 1tsp Sesame Oil 
• 12 tsp Coconut Secret Raw Coconut Aminos Soy-Free Seasoning Sauce (5 mL) (by PKNPAM21) 
• 31 grams Cilantro, raw 
• 3 tbsp Vinegar - Natural Rice Vinegar (Nakano) 
• .25 cup Sesame Seeds 

INSTRUCTIONS

1. Squeeze Tofu, wrapped in a kitchen towel for 20 minutes. 200 diploma oven. 
2. vicinity about ¼ cup of cilantro, 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, minced garlic, beaten pink pepper flakes, and Swerve proper into a large mixing bowl. Whisk together.
3. Peel and julienne the eggplant. you may julienne more or less by the usage of way of hand like I did, or use a mandolin with a julienne attachment for greater unique “noodles.” mixture the eggplant with the marinade.