SUMMER IS HERE! And what place could be better for a vegan picnic then “the lungs of Lisbon” MONSANTO. It’s a huge park, forest really in the heart of Lisbon, also called the lungs of the city and you really feel that when you are there. So last night i cooked up a quick pasta, we packed it alongside some yummy cheeses and dips and off we went….. we hope you all do the same!
STEAMED EGGPLANT & TOFU Noodles
1 eggplant: cut up in cubes
250 gr firm tofu, also cut up in cubes
1 cup olive oil
1 tbsp salt
1 tbsp vinegar
1 tbsp tamari
1 jar tomato sauce (home-made or pre-jarred)
1 pack of gluten free rice noodles
So there is a naughty version of this recipe and a not so naughty and healthier version, we went for the naughty one and used extra olive oil, so the eggplant and tofu really soak up the oil but there is still enough oil for them to “steam” in, you can of course replace the oil for water and create the same effect. I for example used about 1 3/4 cups extra virgin olive oil yesterday, i hardly ever do that, but i just wanted to create a real “oily” texture to the mix.
Start with cutting up the eggplant and tofu, place a medium frying pan on the stove and add in the olive oil, first place the eggplant in let it cook for 5 minutes and then add the tofu, place a lid on the pan, add some more oil or water if needed so the veggies can really steam. Let them steam for about 10 minutes. Meanwhile cook the noodles, they are cooked in about 8 minutes. And set them aside.
When the eggplant is soft, add the tomato sauce and let steam for another 2 to 3 minutes, then add together. Sprinkle some fresh tomatoes and fresh coriander on the top and you are in business.
We served it with PINEY (Gopal Vegan Cheese) and RICHIE (tofu ricotta)