Tofu Basil Sauce with fried eggplant and tomatoes


350g Firm Plain Tofu

Handful of Basil

2 Tomatoes (Sliced 1.5-2cm thick)

1 Aubergine (Sliced 1.5-2cm thick)

1/4 to 1/2 Cup Water

Salt and Pepper to Taste

Coconut oil for frying


Blend Tofu with a handful of basil, salt and pepper and 1/4 to 1/2 cup of water depending on what consistency you are looking for. Blend all the ingredients till combined and you end up with a smooth sauce. Add sauce to a pan and boil for 3-5 minutes and then set aside. Fry aubergine and 2 tomatoes in coconut oil. Layer tomatoes, aubergine and tofu sauce

The Tofu sauce makes 5 protein servings.