- olive oil
- 1 (12 ounce) package extra-firm tofu, cut into 1/4-inch thick slices
- 6 small carrots, peeled and sliced lengthwise
- 1/2 yellow onion, sliced into rings
- salt and ground black pepper to taste
- 1 tablespoon maple syrup
- Filling:
- 1 (15 ounce) can chickpeas
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1 large zucchini, sliced lengthwise
- 12 grape tomatoes, halved lengthwise
- 2 tablespoons torn fresh basil leaves
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
- Pat tofu slices dry with a paper towel and lay on the prepared baking sheet. Lay carrots next to tofu and add onion. Sprinkle salt and pepper over tofu. Drizzle maple syrup over carrots.
- Bake in the preheated oven for 10 minutes.
- Drain 1/2 the liquid from the chickpeas. Mash chickpeas in a large bowl with the remaining liquid, lemon juice, sea salt, and cumin to make the filling.
- Turn over the baked tofu, carrots, and onion. Add zucchini and tomatoes. Continue baking until vegetables are tender but not mushy, 5 to 10 minutes more.
- Arrange 1/3 the tofu on a serving plate. Top with some zucchini and a spoonful of chickpea filling. Add carrots and onion. Repeat layers, finishing with tofu on top. Sprinkle basil on top. Repeat with remaining tofu, vegetables, filling, and basil.
05/11/2018
recipepes.com
Vegan Tofu Napoleon, recipe
PT15M
PT1H
5
455 calories
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