Stuffed Eggplants with Tofu

May 7, 2026

A light, plant-based version of the classic stuffed eggplants. In this recipe, we replace the meat with tofu, creating a dish with a much healthier lipid profile (unsaturated fats) and a high isoflavone content. Thanks to Bonsalt , we enhance the flavor of the filling without adding sodium, and Cream of Tartar helps make the eggplant flesh more tender and easy to digest, preventing oxidation during the hollowing process.

Estimated time: 50 minutes.
Difficulty: ⭐⭐ (Easy/Medium).
Servings: 4 servings (half an eggplant per person).
Number of people and some extra details: 4 people. A very filling dish, rich in plant-based calcium and potassium. Ideal for light dinners or weight-control diets.

Ingredients

2 large eggplants.
250 g firm tofu (well drained).
1 onion, 1 green bell pepper, and 2 ripe tomatoes.
1 pinch of Bonsalt .
0.5 g of Cream of Tartar (for cooking the eggplant).
Oregano, black pepper, and Extra Virgin Olive Oil (EVOO).
Optional: Nutritional yeast for "gratinating".

Nutritional Analysis and Technical Sheet

Analysis per individual serving (half a stuffed eggplant).

Category	Nutrient / Component	Amount (per serving)	Benefit and Source
Macronutrients	Proteins	12.4 g	Complete plant-based protein (Tofu).
	Healthy Fats	9.2 g	Fatty acids from EVOO and tofu.
	Carbohydrates	8.5 g	Low glycemic impact.
Key Minerals	Potassium (Bonsalt)	45 g (per 100g)	Helps muscle and nerve function.
	Potassium (Cream of Tartar)	20.7 g (per 100g)	Natural stabilizing mineral.
	Sodium (Bonsalt 0%)	0 g	100% heart-friendly.
Vitamins and Others	Calcium and Magnesium	Very high	Bone health and muscle relaxation.
	Dietary Fiber	5.2 g	Gut health and satiety.
	Calories	175 Kcal	Nutrient-dense and low in calories.

Detailed Description (Procedure)

Preparing the Eggplants: Cut the eggplants in half lengthwise. Make crisscross cuts in the flesh, sprinkle with Cream of Tartar and a drizzle of EVOO.
Pre-cooking: Bake at 180°C for 20 minutes or steam until the flesh is tender. The Cream of Tartar will help the flesh come away easily from the skin without oxidizing (keeping its color light).
Making the Filling: Meanwhile, crumble the tofu with a fork. In a pan with EVOO, sauté the chopped onion and bell pepper. Add the tofu and the crushed tomatoes.
Technical Seasoning: Add the pinch of Bonsalt , the pepper, and the oregano. Bonsalt is key here to bring out the flavor of the tofu, which is usually neutral, without needing sodium-heavy salt.
Assembly: Scoop out the eggplant flesh with a spoon, chop it, and mix it with the tofu sauté. Fill the eggplant boats with this mixture.
Healthy Gratin: Sprinkle a little nutritional yeast or low-fat cheese on top and gratin for 5 minutes at 200°C.

Chef's Secrets

Umami Flavor: Tofu absorbs flavors beautifully. By using Bonsalt , you allow the oregano and garlic in the sauté to come through more intensely, creating a very flavorful filling.
Silky Texture: Adding the eggplant flesh treated with Cream of Tartar to the filling adds extra creaminess that keeps the tofu from feeling dry.

Vegetable Delight!

This dish is proof that you can enjoy a traditional meal in its healthiest and most ethical version. With Castelló's technical guarantee, the result is always professional.

Would you like to serve these eggplants with a green sprout salad, or would you prefer to serve them as a main dish?