This thai basil eggplant is a vegan, gluten-free, healthy dish based on a popular restaurant-favorite No frying necessary, easy 5 minute sauce, and full of flavor
1 Large italian eggplant, or 2 medium japanese or chinese eggplants
1 Green Bell Pepper, Thinly Sliced
1 Red Bell Pepper, Thinly Sliced
1 Yellow Bell Pepper, Thinly Sliced
1 White onion, halved and thinly sliced
14 ounce Firm tofu, block
2 Cloves Garlic, Minced
4 tablespoon Cooking oil, such as coconut, grapeseed, or avocado
Basil leaves
4.5 tablespoon Hoisin sauce, see notes below for brand recommendations
0.5 cup Tamari, or soy sauce
0.25 cup Water
2 Teasp chili sauce, such as huy fong chili sauce
2 Teasp corn starch
Nutrition value
68
calories per serving
2 g Fat3 g Protein8 g Carbs4 g FiberOther
Current Totals
2 g Fat
3 g Protein
8 g Carbs
4 g Fiber
MacroNutrients
Carbs
8 g
Protein
3 g
Fiber
4 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
35 mg
Iron
2 mg
Vitamin A
430 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
66 mcg
Vitamin B12
0 mcg
Vitamin C
99 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
42 mg
Manganese
1 mg
Phosphorus
55 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
