Looking for a dinner recipe that is both nutritious and bursting with vibrant Mediterranean-inspired flavors? This pomegranate roasted tofu with eggplant and toasted cumin is a delightful combination of sweet, tangy, and savory.
It’s the perfect meal to bring balance to your table while elevating your weeknight dinners into something special.
Why This Recipe Is Perfect for Dinner
Tofu and eggplant are a match made in culinary heaven, especially when paired with bold Mediterranean flavors.
The roasted tofu achieves a golden crust while staying soft and creamy inside, creating a texture that’s irresistible. Meanwhile, eggplant transforms into tender, caramelized perfection with the smoky warmth of toasted cumin.
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This dish also stands out because of the pomegranate molasses glaze. It delivers a unique tangy sweetness that perfectly complements the earthiness of the cumin-seasoned eggplant and the richness of the tofu.
Plus, this recipe uses simple, wholesome ingredients to create a stunning dish that’s light yet filling.
Tips to Make This Recipe Shine
- Choose the Right Tofu: Opt for extra-firm tofu to ensure it holds its shape during roasting. Press it well to remove excess water for a crispier finish.
- Eggplant Variety Matters: Japanese eggplants are ideal for this recipe. They have fewer seeds and a mild flavor, but any variety of eggplant will work if cut into similar-sized cubes.
- Make It Your Own: If you can’t find pomegranate molasses, substitute it with a mixture of honey and balsamic vinegar for a similar sweet-tart flavor profile.
Easy Modifications for Different Diets
This dinner recipe is naturally plant-based, making it perfect for vegans. However, it’s also incredibly versatile and can be adapted for other dietary needs:
- Gluten-Free: Ensure the soy sauce used is gluten-free to make this dish safe for those with gluten sensitivities.
- Lower Carb: Swap the eggplant with zucchini or bell peppers, which are lower in carbohydrates.
- High Protein: Add a sprinkle of toasted nuts or seeds like sesame or sunflower for an extra protein boost.
Serving Suggestions to Complete Your Dinner
This recipe pairs beautifully with side dishes that highlight its Mediterranean flair. Here are a few ideas:
- Coconut Rice: The creaminess of coconut rice complements the tangy pomegranate glaze, creating a harmonious balance of flavors.
- Herb-Infused Quinoa: A nutrient-dense option that absorbs the juices from the roasted tofu and eggplant beautifully.
- Garlic Soba Noodles: Toss soba noodles with sesame oil and garlic for a quick, savory side.
Finish your plate with a fresh garnish of dill, cilantro, or mint and a squeeze of lemon for a burst of brightness.
A Mediterranean Dinner to Remember
This pomegranate roasted tofu dinner recipe is more than just a meal; it’s an experience of flavors and textures. From the tender eggplant infused with cumin to the tangy sweetness of the pomegranate glaze, every bite is a celebration of Mediterranean-inspired cooking.
Whether you’re hosting friends or enjoying a quiet evening at home, this dish is sure to impress.
Pomegranate Roasted Tofu Dinner Recipe with Eggplant & Toasted Cumin
Equipment
- Rimmed baking sheets
Ingredients
Tofu
- 2 packages 14 to 16 ounces each extra-firm tofu drained and patted dry
- 4 teaspoons soy sauce
- 1 tablespoon plus 2 teaspoons pomegranate molasses
- ¼ cup plus ⅓ cup extra-virgin olive oil
- Fine sea salt as needed
Eggplant
- 3 pounds eggplant preferably Japanese, trimmed and cut into 1-inch cubes
- Freshly ground black pepper as needed
- 2 teaspoons cumin seeds
Garnish and Serving
- Lots of fresh chopped dill cilantro, and/or mint leaves
- Lemon wedges
Instructions
- Preheat the oven: Set the oven temperature to 425°F.
- Prepare the tofu: Cut the tofu into 1-inch-thick slabs. Use paper towels to pat them very dry, then arrange the pieces in a single layer on a rimmed baking sheet. In a small bowl, combine the soy sauce, 2 teaspoons of pomegranate molasses, and ¼ cup olive oil, whisking until well blended. Lightly salt the tofu and brush half of this mixture over the tops of the tofu pieces.
- Season the eggplant: Spread the eggplant cubes out on a separate rimmed baking sheet. Toss them with ⅓ cup olive oil, then season with salt and freshly ground black pepper to taste. Spread the cubes into an even layer.
- Roast the tofu and eggplant: Place both baking sheets into the oven. Roast the eggplant for 35 to 45 minutes, stirring occasionally, until the cubes are tender and golden brown. During the last 10 minutes of roasting, sprinkle the cumin seeds over the eggplant and stir to coat. For the tofu, roast for 20 minutes, then flip the pieces, brush the tops with the remaining soy sauce mixture, and roast for an additional 15 to 20 minutes until lightly caramelized.
- Combine and serve: Once roasted, toss the eggplant with the remaining tablespoon of pomegranate molasses and the fresh herbs of your choice. Arrange the eggplant on a serving platter, then top with the tofu. Serve with lemon wedges on the side for squeezing over the dish just before eating.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.