Eggplant parmesan is the perfect dish for chilly autumn days because of its hearty warmth and creamy texture. Most recipes achieve this via breadcrumbs that offer very little in the way of health benefits. Why add a highly processed element to a delicious, whole foods meal? This recipe uses tofu to accomplish all the heft and body of breadcrumbs, but with the added benefit of protein. If you’re a little weary of tofu, this is the perfect recipe to get you in a loving mood towards the soy product. Crumbled into the cheese sauce, the tofu adds only that little extra oomph that makes the dish both filling and satisfying. Try for yourself and let us know what you think!
The ALWAYS HUNGRY? book program is geared towards people that are not yet vegetarian. We hope to guide our readers in the direction of eating a plant-based diet, but we still provide recipes with meat in them. Almost all of our recipes, both in the book and on our website, include a vegan or vegetarian option listed right along side it. We hope you come check it out!
Excerpted from the book ALWAYS HUNGRY? By David Ludwig, MD, PhD. Copyright ã 2015 by David Ludwig, MD, PhD. Reprinted by permission of Grand Central Publishing. All rights reserved.
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This recipe can be made with vegan cheeses or with cheese not made with animal enzymes.
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