NOTE: If you’re “on the fence” about tofu, I know from experience that freezing it makes a world of difference with the texture! I buy the firmest type I can find and cut the block into thirds or fourths to freeze for later. After I defrost a section for cooking, I then squeeze out all the moisture. No more jiggly tofu! ~Becky
Source – Meatless Monday: What Is a Plant-Based Diet?
Becky’s Easy Microwave Eggplant
Sometimes I want something fast, without turning on the oven to heat up the apartment or suck all the moisture from the air. I love eggplant and have come up with this easy dish!
In a round, covered casserole, layer/arrange the following:
Portions of your favorite plant-based sauce in the bottom & then between layers
Eggplant, sliced into rounds (additional option: zucchini, sliced the long way)
Portobello mushroom slices
Peppers, sweet red or green, sliced
Onion and/or garlic, chopped
Top with plant-based cheese (my current fave is Miyoko’s) or sliced tofu dusted with cayenne red pepper (I love the dry texture of Hodo tofu). Optional topping: sliced black olives, drained.
Cover and cook in the microwave for 15 minutes. So easy and yummy!
Plan ahead for Monday, December 10! Meatless Monday is partnering with Slow Food to celebrate their annual Terra Madre Day with a Meatless Monday meal. Take part in an international day of celebration by cooking up a plant-based dish and sharing it on Meatless Monday with family, friends, and colleagues. Click on this link for all the details!