Pomegranate Roasted Tofu Dinner Recipe with Eggplant & Toasted Cumin
This dinner recipe combines crispy, caramelized eggplant with pomegranate-glazed tofu for a sweet, tangy, and savory flavor combination. Perfect for a satisfying plant-based dinner, this dish pairs beautifully with coconut rice or soba noodles tossed with sesame oil and garlic for added depth.
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
Substitutions: If pomegranate molasses is unavailable, substitute 1 tablespoon honey and a dash of balsamic vinegar for a similar tangy-sweet flavor.
Eggplant Variety: Japanese eggplants are ideal, but any variety works.
Tried this recipe?Let us know how it was!