This Meatless Monday dish is a great example of how soy sauce can take a dish from “okay” to “wowie.”
Tomato sauce with Eggplant and Tempeh
Yield: 2 servings
1 Chinese eggplant, peeled and cubed
4-6 oz organic 5-grain tempeh, cubed
1 cup crushed canned tomatoes
1 Tbsp soy sauce
2 Tbsp balsamic vinegar
1/4 cup whole raw cashews
1/4 cup plain nondairy yogurt
- Cook eggplant and tempeh in tomatoes on medium heat until eggplant is tender.
- Add soy sauce, balsamic vinegar and cashews. Cook an additional 5 minutes, stirring occasionally.
- Remove from heat and stir in nondairy yogurt.
- Serve hot with pasta or other grain of your choice.