with Tofu Ricotta & Chickpea Pasta
- 1 eggplant
- 1 lemon
- 3 garlic cloves
- 14 oz organic extra firm tofu
- ¼ tsp dried oregano
- 14.5 oz diced tomatoes
- 4 oz pasta
- 4 oz baby spinach
- 3 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large skillet
- Small saucepan
- Food processor
- Baking sheet
Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Trim the eggplant and slice into ½ inch thick rounds. Sprinkle each side with salt and place on paper towels to remove the moisture. Zest and halve the lemon, and juice one half. Mince just 2 garlic cloves.
Place sliced eggplant on a baking sheet and toss with 2 tbsp olive oil. Roast until lightly browned, 18 to 22 minutes.
Drain and pat dry the tofu. Add tofu, lemon zest, lemon juice, remaining garlic clove, oregano, ½ tsp salt, and a pinch of pepper to a food processor. Blend until smooth, scraping down the sides of the food processor as necessary.
Heat 1 tbsp olive oil in a small saucepan over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute. Add diced tomatoes, ¼ tsp salt, and a pinch of pepper. Bring to a boil, reduce heat to low, and simmer until slightly thickened, 3 to 5 minutes.
Bring a large pot of salted water to a boil. Add the pasta, stir, and cook until al dente, 8 to 10 minutes. Drain the pasta, and return the pot to medium-high heat with 1 tsp olive oil. Add baby spinach and cook until wilted, 1 to 2 minutes.
Place a slice of roasted eggplant on each plate and add some tofu ricotta and sautéed spinach. Top with tomato sauce. Continue to layer all four ingredients until all of the eggplant is used. Serve with the cooked pasta. Enjoy!