Prep 15 m
Cook 15m


    4 large eggplants

    500 gms tomato sauce

    500 gms tofu ricotta cheese


    Tofu Ricotta Cheese:

    200 gms tofu

    2 tbsp nutritional yeast

    15 ml lemon juice

    1 tsp salt

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Ingredient Substitution Guide


1. Cut the eggplant lengthwise and season with salt, and drizzle with olive oil.

2. Grill the eggplant until it is soft.

3. Mix all the ingredients of ricotta cheese in a food processor until well incorporated.

4. In a heat resistant dish, layer the grilled eggplant and spoon a layer of the vegan ricotta cheese. Add a layer of the eggplant on top and spoon tomato sauce on top. Alternate the vegan cheese and tomato sauce between the layers until you run out of eggplant.

5. Top with vegan cheese and bake at 180°C for 15 minutes. Serve hot.

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