Tofu and Eggplant Millefeuille
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 359
- Carbohydrates g 4.8
- of which sugars g 4.2
- Protein g 8.2
- Fats g 34.1
- of which saturated fat g 5.41
- Fiber g 3.6
- Sodium mg 463
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Hey, if you are hunting for something different, the tofu and eggplant millefeuille is it. And you know what, this isn’t just any twist—it is a super creative spin on the classic French dessert, millefeuille. So, instead of the usual pastry and cream layers, you get slices of soft tofu and crispy eggplant making this into a savory appetizer. Really good stuff.
Here's the thing: the middle layers are filled with sweet pizzutelli tomatoes that give a juicy burst of flavor. Plus, a fresh basil sauce ties it all together with a tangy kick. This dish is about more than just switching up ingredients. It's transforming a famous dessert into something light and really different. Seriously good.
And listen, those who try it will love the moist bite of tofu next to eggplant that's a tad crispy. The basil flavor? It really makes things pop. Switching up the usual millefeuille style means you get a dish that feels fancy but still fresh and laid-back. Pretty simple, right? Whether you're into creative starters or just want to try something new, the tofu eggplant millefeuille recipe stands out for its playful mix of textures and tastes. Some folks like to experiment—maybe add roasted red peppers or a different herb sauce. But really, really, the combo of basil, tender eggplant, and sweet tomatoes is what sets it off.
The tofu eggplant millefeuille dish works great as an appetizer at a dinner party or even as a light lunch when you want something special without being too heavy. So here's the deal: it’s a cool way to show how tofu can be more than just a protein—it soaks up all the flavors and blends perfectly with the other tofu and eggplant layered dish ingredients. From the golden edges of eggplant to the juicy tomatoes and smooth tofu, every bite offers something new. It's the kind of plate that looks pretty, tastes fresh, and gets people talking about how French ideas can mix in a totally new way. For sure.
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INGREDIENTS
- Tofu 1 ¼ cup (320 g)
- Eggplant 10.2 oz (290 g) - long
- Basil 3 tbsp (15 g)
- Pizzutelli tomatoes 1.1 cups (220 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Soy sauce ½ tbsp (10 g)
- Fine salt to taste
- Black pepper to taste
- for frying
- Peanut seed oil to taste
How to prepare Tofu and Eggplant Millefeuille
To make the tofu and eggplant millefeuille, first wash and trim the eggplants 2, then cut them into thin slices, about 0.04 inches 2 and set aside. Then cut the tofu into slices about 0.16 inches thick 3. Finally, wash and dry the tomatoes, keeping the stem.
In a high-sided pan, heat the oil for frying and wait until it reaches 356°F: then fry a few slices of eggplant at a time 4 for 2-3 minutes or until golden brown; at that point, drain them 5 and place them on a tray lined with paper towels to absorb the excess oil 6. Finally, season with salt and pepper.
Now, in the same pan, fry the cherry tomatoes 7 for about 20 seconds. Drain the cherry tomatoes with a slotted spoon and distribute them on a tray lined with paper towels so they can dry 8. Finally, fry the slices of tofu: immerse them in the pan with the hot oil 9.
When they are golden brown, drain them 10 and also place them on a tray lined with paper towels 11. Now prepare the sauce: in a tall glass, place the basil leaves, olive oil 12
and soy sauce 13. Blend everything with an immersion blender 14 until you get a homogeneous mixture 15.
Everything is ready to assemble the millefeuille: on a serving plate, place the fried tofu 16, then top with 3/4 crispy eggplant slices 17 and some cherry tomatoes 18.
Continue with another layer of tofu and eggplant 19, spread a tablespoon of sauce on the plate 20, and accompany with some fried cherry tomatoes 21. The tofu and eggplant millefeuille is ready to be served.