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Wednesday, March 01, 2006

Eggplant and Tofu on Couscous


In my wok, I sauteed eggplant in olive oil, balsalmic vinaigrette and tamari sauce, then added some extra-firm tofu.

3 comments:

Mary Ruth said...

How long do you have to cook the eggplant? I don't usually put it in our stir-fry's, but it looks yummy. Kevin would eat that if I put it on pasta instead of couscous. No sugar for me yesterday, but I wouldn't say it was a lo-cal day. Lots of yummy Thai food from California Vegan.

VeganDoc said...

I cook the eggplant for about 15 minutes and add it first.

Good job on the no sugar... you sure have more will power than I do!

Harmonia said...

Awesome! Might have to try!