Vegetarian Eggplant Pesto Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 eggplants
  • 1 box of cherry tomatoes
  • ½ cup of sunflower seeds
  • 1 small purple onion
  • 2 cups of basil
  • ½ cup of feta cheese
  • ½ parmesan cheese
  • 2 garlic cloves
  • 1 cup of virgin olive oil
  • 1box of tofu
  1. In a blender, pulse the sunflower seeds, basil, and 1 garlic clove.
  2. Add olive oil and salt and pepper to taste.
  3. Add parmesan cheese and set aside.Salad Instructions
  4. Wash eggplant and cherry tomatoes.
  5. Dice eggplant, purple onion, and tofu into bite-size chunks.
  6. Cut cherry tomatoes in halves.
  7. Mince garlic.
  8. In a large, nonstick skillet, heat a small amount of olive oil over medium-high heat.
  9. Toss the eggplant and tofu into the skillet. Sauté until slightly browned.
  10. Season with salt and pepper to taste.
  11. Once cooked, set tofu and eggplant aside.
  12. Add onions, tomatoes, garlic, and feta cheese to the tofu and eggplant.
  13. Take the pesto mix and toss into salad as desired.
  14. Serve in individual dishes.
In the morning, slice your tofu block. Lay the slices on their sides and place them between two layers of paper towels (one on top and one on bottom). Then place something heavy on top (like a skillet). Put in the fridge so that the water will drain throughout the day. This will allow your tofu to absorb more flavor and seasoning when you cook it.
Recipe by Model Behaviors at