Tofued Eggplant Parm on Zucchini

Author: Janet Hudson Status: published Published: Dec 04,2009 license cc-by tags: Vegan, Pesto, Zucchini, Eggplant, TofuKreme, Arugula, 0   Share on Facebook Share on Twitter

Recipe to follow
I steamed zucchini noodles and served the eggplant over it.
Sliced eggplant- dipped in pesto ( previous recipe), then breaded in panko and baked 375 degrees for 30 minutes. The last 5 minutes I added the Tofu Kreme and sprinkled some veggie Parmesan.

Tofu Kreme Sauce:
10 oz Tofu
1/2 cup Lemon Juice
2/3 cup Nutritional Yeast
2 tbsp. Corn Starch
1 tsp. Turmeric, powder
Black pepper to taste

Puree and heat. 1 1/2 cups

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