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“Today, my hunger inspired me to concoct something my husband might just end up having for dinner tonight. After reading Powering Down: Q&A With Saul Griffith, Makani Power (Fast Talk | Fast Company) this week, I refrained from buying meat the last two trips to the grocery store. Instead, I stalked up on White Jade tofu. I don't know how to describe this type of tofu without assuming that it is baked, so rather than be wrong I've provided a photo. It has a soft wrinkled texture and a light golden color.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a wok. Add onion and garlic and saute for 30 seconds.
  2. Add eggplant, shitake mushrooms, tofu, spice and salt. Saute until eggplant is soft and almost transparent.
  3. In another pan, heat the tortillas on low fire. If you like cheese, add slices on top of tortillas to melt.
  4. Transfer tortillas on two plates and top with sauteed mixture.

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