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Vegan grilled eggplant, zucchini and tofu stacks with cashews
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulgent vegan stack: guilt-free and gluten-free!
Ingredients:
  • 180g (1/2 cup) raw cashews, soaked in cold water for 3 hours
  • 10.60 gm lemon juice
  • 5.90 gm Dijon mustard
  • 70.00 gm water
  • 300g purple sweet potato, peeled, cut into 12 rounds
  • 2 zucchini, trimmed, cut lengthways into 8 slices
  • 350g eggplant
  • 250g firm tofu, cut into 8 slices
  • 250ml (1 cup) Mutti Tomato Passata
  • 40.00 ml chopped fresh basil, plus basil leaves, to serve
  • 1 garlic clove, crushed
  • 100g mixed salad leaves, to serve
Instructions:
  • 1. Preheat your oven to 180°C/160°C fan forced and line a large baking tray with baking paper. 2. In a blender, combine cashews, lemon juice, and mustard. Blend on high speed, slowly adding 2 1/2 tablespoons of water until the mixture becomes smooth and reaches a thick, cream cheese-like consistency. Set aside.
  • Put the sweet potato in a heatproof dish along with the remaining water. Cover and microwave on High for 1 1/2-2 minutes, or until nearly tender. Then, drain the water.
  • Preheat a chargrill or barbecue to high heat. Lightly coat zucchini, eggplant, tofu, and sweet potato with oil. Grill each side for 2 minutes until they are charred and tender.
  • In a bowl, mix together the passata, basil, and garlic. Then, layer the eggplant slices on the prepared tray. Spread half of the cashew puree on the eggplant followed by 2 zucchini slices on each. Top with half of the passata. Layer on the tofu slices, remaining cashew puree, sweet potato slices, and finish with the remaining passata.
  • Bake the stack until it turns golden and starts bubbling, usually about 15 minutes. Sprinkle basil leaves on top and serve with mixed salad leaves.

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