Although I used eggplant in this dish you can use any vegetable to accompany the tofu.
- 1 small eggplant, sliced into 1/2" thick slices
- 8 1/3" slices of extra firm tofu, patted dry
- Nutritional yeast
- Garlic pepper
- Maple, miso sesame glaze
- Canola oil (spray works best)
Heat cast-iron grill pan at medium heat and set oven to low broil. When cast-iron is hot, reduce heat to medium-low
Lightly sprinkle one side of the tofu and eggplant slices with nutritional yeast and garlic pepper. Spray sprinkled sides with canola oil and transfer, oiled side down, to heated grill pan. When ready to flip, sprinkle top sides with more nutritional yeast, garlic pepper, and spray with canola oil first.
Transfer the grilled tofu and eggplant a broiling pan. Liberally coat the top sides with the maple, miso, sesame glaze and put in oven to broil for 5-7 minutes. Tops should be browned as the glaze caramelizes under the broiler.
Pair with brown rice or other hearty grain. Serves 4.