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Ingredients
US|METRIC
4 SERVINGS
- 450 grams eggplant (or 1 medium and 1/2 of 1 large, peeled)
- 1 1/2 cups breadcrumbs (I used panko bread crumbs)
- 2/3 cup non dairy milk (unflavored, unsweetened, I used flax, but, whatever)
- garlic powder
- dried oregano
- dried basil
- black pepper
- salt
- nutritional yeast
- 16 oz. extra firm tofu (pack, drained and pressed lightly)
- 1 tsp. salt
- 3 Tbsp. pignoli (toasted)
- 1/4 cup Tofutti cream cheese
- 2 Tbsp. olive oil
- 1 1/2 cups pasta sauce (like my mom’s recipe. Just sayin’. . .)
- nutritional yeast (More)
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