Tomato Tofu Aubergine Bake

This baked dish is inspired by middle eastern flavours and my love for a hearty tomatoey dish! It can be served as a main or a side and is totally vegan friendly.

Cooking time 60 minutes, serves 2-4 depending serving sizes


  • 1 large aubergine, sliced into round pieces
  • 1 block of tofu, sliced longways
  • 1 red onions, finely sliced
  • 1 tin chopped tomatoes (sugar-free!)
  • Mixed seeds
  • Olive oil
  • Coconut oil
  • White wine vinegar
  • Zaatar
  • Crushed garlic, fresh or dried
  • Salt
  • Pepper


  1. Pre-heat the oven to 180 degrees.
  2. Grease a baking dish with coconut oil.
  3. Pour the tinned tomato into the baking dish.
  4. Add the onion and garlic.
  5. Season with a dash of white wine vinegar, salt, pepper and zaatar as you desire.
  6. Bake for 15-20 minutes, until the onions are soft.
  7. Take the baking dish out of the oven but keep the oven on.
  8. Lay the pieces of aubergine on top of the tomatoey onion base.
  9. Drizzle some olive oil and spices on top of the aubergine.
  10. Bake for another 15-20 minutes, until the aubergine is soft.
  11. Take the baking dish out of the oven but keep the oven on.
  12. Lay the tofu slices on top of the aubergine.
  13. Sprinkle mixed seeds and more spices on the tofu.
  14. Bake for another 5-10 minutes, until the tofu is a bit melted almost like a ‘cheese’.

The creamy tofu, crunchy seeds and zaatar-infused tomatoey flavour makes this dish a warm and hearty one! Packed with healthy fats from the mixed seeds, fibre from the aubergine and protein from the tofu it is a nutritious dinner choice too.

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