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Vegan grilled eggplant, zucchini and tofu stacks with cashews

 Ready in: 45 minutes  4 portions


  • 180g (1/2 cup) raw cashews, soaked in cold water for 3 hours
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 50 grams water
  • 300g purple sweet potato, peeled, cut into 12 rounds
  • 2 zucchinis trimmed, cut lengthways into 8 slices
  • 1 small (350g) eggplant, trimmed, cut into 4 thick slices, lengthwise
  • 250g firm tofu, cut into 8 slices
  • 250ml (1 cup) tomato passata
  • 2 tablespoons chopped fresh basil, plus basil leaves, to serve
  • 1 garlic clove, crushed
  • 100g mixed salad leaves, to serve


Step 1
Preheat oven to 180°C/160°C fan forced.
Line a large baking tray with baking paper.
Place the cashews, lemon juice and mustard in a blender.
Blend on high, gradually adding 2 1/2 tablespoons of the water, until cashews are smooth and a thick cream cheese-like consistency.
Set aside.
Step 2
Place the sweet potato in a heatproof dish with the remaining water.
Cover and microwave on High for 1 1/2-2 minutes or until almost tender.
Step 3
Heat a chargrill or barbecue over high heat.
Spray the zucchini, eggplant, tofu and sweet potato lightly with oil.
Grill for 2 minutes each side or until lightly charred and tender.
Step 4
Combine the passata, basil and garlic in a bowl.
Place the eggplant slices on the prepared tray.
Spread eggplant with half of the cashew puree, top each with 2 zucchini slices.
Spread with half the passata.
Top with the tofu slices, remaining cashew puree, sweet potato slices
and the remaining passata.
Step 5
Bake the stack for 15 minutes or until golden and bubbling.
Top with basil leaves and serve with mixed salad leaves.

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