Tofu-roasted tomato-curried eggplant dip/spread (recipe)

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Tofu-roasted tomato-curried eggplant dip/spread (recipe)
NameTofu-roasted tomato-curried eggplant dip/spread
IngredientsEggplant Tomatoes Curry powder Cayenne pepper Black pepper Garlic Water Cayenne pepper Black pepper Firm tofu Soy sauce
Cooktime (in hours)0.5
Preptime (in hours)0.333333333
Totaltime (in hours)0.833333333
Keto friendlinessKeto friendly
Calories32.1
Fat0.6
Protein1.8
Carbohydrate6.3
Fiber3
Net carbohydrates3.3
Sugar2.4
Saturated fat0.1
Cholesterol (mg)0
Sodium171.8
Servings4
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Tofu-roasted tomato-curried eggplant dip/spread (recipe) details

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Time:
Prep Time in Hours and Mins:50M

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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tofu-roasted tomato-curried eggplant dip/spread (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Recipe instructions

  1. Heat oven to 450F.
  2. Arrange eggplant slices evenly on cookie sheet with tin foil or parchment.
  3. Sprinkle both sides evenly with powder and peppers.
  4. Place whole tomato on sheet, then place in oven for about 10 minutes (total) for the tomato and 20 minutes on each side for the eggplant.
  5. Remove and let cool.
  6. Place eggplant in food processor and process.
  7. then add tomato and puree.
  8. then add garlic cloves and peppers.
  9. Process.
  10. Add tofu.
  11. Process again.
  12. Then add water and soy sauce.
  13. Process.
  14. Adjust seasonings to taste, if desired.
  15. Serve with pita chips, crudites (veggies), or crusty bread.

    Food tags
    Lunch/Snacks, Soy/Tofu, Beans, Vegetable, Southwest Asia (middle East), Asian, European, Low Protein, Vegan, Low Cholesterol, Healthy, Spicy, Savory, Roast,, Oven, Small Appliance, Easy
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Contributors: Prab R. Tumpati, MD