Dinner recipe · from the recipe book

Roasted Eggplant, Olive and Tofu Penne Bake

Name: Roasted Eggplant, Olive and Tofu Penne Bake
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 lb (450 g) Firm tofu, pressed and cut into 3/4-inch cubes; 5 cups cubed (400 g) Eggplant, cut into 3/4-inch cubes; 2 tbsp (30 g) Olive oil, divided; 2 tsp (2 g) Dried oregano, divided; ½ tsp (3 g) Salt, divided; ½ tsp (1 g) Black pepper; 12⅔ cups (3,000 g) Water; 10 oz (280 g) Pasta, dry, penne; 1 medium (110 g) Yellow onion, finely chopped; 4 cloves (12 g) Garlic, minced; ½ tsp (1 g) Crushed red pepper; 2 tbsp (30 g) Tomato paste; 1¾ lb (800 g) Diced tomatoes, canned; 9 large olives (40 g) Black olives, canned, sliced; 1½ tbsp (15 g) Capers, roughly chopped; ½ cup grated (50 g) Grated Parmesan; 2½ tbsp chopped (10 g) Fresh parsley, chopped

Golden roasted tofu and silky eggplant tossed with penne in a briny tomato, olive and caper sauce, baked under a crisp, nutty Parmesan top.

Oven
1 hr 15 min · 35 min hands-on
Serves 4
Vegetarian

Over 60 g carbs
Protein 20 g+
Fiber 6 g+

Ingredients

1 lb450 gFirm tofupressed and cut into 3/4-inch cubes
5 cups cubed400 gEggplantcut into 3/4-inch cubes
2 tbsp30 gOlive oildivided
2 tsp2 gDried oreganodivided
½ tsp3 gSaltdivided
½ tsp1 gBlack pepper
12⅔ cups3,000 gWater
10 oz280 gPasta, drypenne
1 medium110 gYellow onionfinely chopped
4 cloves12 gGarlicminced
½ tsp1 gCrushed red pepper
2 tbsp30 gTomato paste
1¾ lb800 gDiced tomatoes, canned
9 large olives40 gBlack olives, cannedsliced
1½ tbsp15 gCapersroughly chopped
½ cup grated50 gGrated Parmesan
2½ tbsp chopped10 gFresh parsleychopped

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
On the sheet pan, toss the tofu and eggplant with two-thirds of the olive oil, half the oregano, one-third of the salt and the black pepper. Spread in one layer and roast 25 minutes, turning once, until the tofu is golden and the eggplant is soft.
While they roast, bring the water to a boil in a large pot with the remaining two-thirds of the salt. Cook the pasta 2 minutes less than the package says, then drain.
In a large saucepan over medium heat, warm the remaining one-third of the olive oil. Add the onion and cook 5 minutes until soft, then add the garlic, red pepper flakes and remaining half of the oregano and cook 1 minute.
Stir the tomato paste into the onion mixture for 1 minute, then add the canned tomatoes and simmer 10 minutes until slightly thickened. Stir in the olives and capers to finish the sauce.
Take the sheet pan out and lower the oven to 375°F (190°C). Fold the drained pasta, roasted tofu and roasted eggplant into the sauce, then spread in a 9x13-inch baking dish.
Scatter the Parmesan evenly over the top and bake 20 minutes until bubbling at the edges and browned on top.
Rest 5 minutes, sprinkle with the parsley and serve.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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