Baked Eggplant and Tofu - Vegetarian Lean and Green

When baked, tofu takes on a much firmer texture that excellently compliments the softness of the baked eggplant.


  • 15oz firm tofu
  • 2 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce
  • ½ small eggplant
  • ½ cup green beans


Vegetarian Omelet


Cut tofu into ½ inch slices. Wrap in kitchen towel and then wrap that in a terry cloth towel. Place a chopping board on top and something heavy (e.g. A few cans) on top of that. This will press and dry the tofu. Leave for 20-30 minutes.

Meanwhile mix vinegar, soy sauce and oregano in a bowl to form a marinade.

Cut the tofu into ½ inch cubes and place in a ziplock bag with the marinade. Leave for at least 30 minutes; preferably overnight.

Take the halved eggplant and scoop out some of the flesh using a knife. Try to leave ½ inch worth of flesh inside.

Fill the hollow of the eggplant with tofu (any that will not fit put around the side) and pour the water into the hollow. Wrap it all up in aluminum foil. Bake in an oven at 400F/205C for 40 minutes. Open the foil and cook for another 10 minutes.

Serve with boiled green beans.

This recipe has been designed based on the principles recommended for the medifast diet, however it is in no way endorsed by Medifast Inc and this website has no direct association with Medifast Inc.