Eggplant mille-feuille with tofu and vegan cheese

Ingredients

• 2 medium eggplants (one per person)
• 2 tomatoes
• 200 g firm tofu
• 80 g sliced vegan cheese
• 6 tablespoons tomato sauce (tomate frito)
• Olive oil
• Salt
• Herbes de Provence

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of eggplant
• What to use instead of firm tofu
• What to use instead of tomatoes
• What to use instead of Spanish tomato sauce (tomate frito)

Instructions

1. Wash the eggplants and cut them into slices that aren't too thick. Soak them in water for 15 to 30 minutes.
2. Drain them and cook until soft: about 15 minutes in the microwave on full power, in a container with a little water, or in a pot of water on the stove.
3. Meanwhile, wash the tomatoes and cut them into thin slices. Cut the tofu into thin slices too.
4. On the air fryer tray or a baking tray, build the mille-feuille in alternating layers: a slice of eggplant with salt and a drizzle of oil, a slice of tomato with a little salt, a slice of tofu with salt and a slice of vegan cheese. Repeat until everything is used up.
5. Cook it in the air fryer on full power for about 10 minutes, or in a hot oven. Keep checking: it's ready when a fork goes in easily.
6. Warm the tomato sauce. Transfer the mille-feuille to the plate, pour the sauce over it and finish with some herbes de Provence.

Nutrition facts

Approximate, per serving (about 561 g). Calculated with data from USDA FoodData Central.