Spaghetti squash on eggplant bed


For 2 people – Easy ~ €

Marinade: 2 hours

Preparation time: 15 minutes

Cooking Time: 25 minutes

Cooking time in the pan: 15 minutes


  • 1 eggplant
  • 2 zucchinis/squash
  • ½ a package of smoked tofu
  • 1 clove of garlic
  • 1 + 3 Tbsp of olive oil
  • 3 Tbsp sweet soy sauce
  • Lemon juice from a ¼ of a lemon

Vegetable Parmesan:

  • 10 g cashew nuts
  • 5 g sesame seeds (optional: roasted)
  • 1 small pinch of cumin seeds or ground cumin
  • Salt

Accompaniment: Rice, or potatoes in the oven or deep fried.

2 hours before, grate the zucchini (preferably in the kitchen robot), cut the tofu into small pieces and cut the garlic into small pieces. Mix together with 3 Tbsp of olive oil, soy sauce and the lemon juice. Leave to marinate.

Cut the eggplants into half-centimetre rounds and place them on a baking sheet. Prick the eggplant with a fork and distribute a Tbsp of olive oil. Bake them.

Meanwhile, prepare the vegetable parmesan (optional: toast the sesame seeds on medium heat in a pan for 5 minutes). Pour the cashew nuts, sesame seeds, cumin and salt into a coffee grinder or chopper. Grind the mixture until a powder is obtained.

After 10 minutes of baking, heat the pan over high heat and pour on the mixture. Cook for 15 minutes over medium heat, mixing regularly and making sure to reduce it.

After 25 minutes of baking, place a Tbsp of marinade on each slice of eggplant and serve with its accompaniment.

Enjoy your meal!

Lucie & Joachim