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Before you jump to Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.

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Healthy foods made from whole grains are fantastic for a easy snack. A slice of whole wheat toast, for instance is a great snack in the early morning. When you have to have a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain options.

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We hope you got benefit from reading it, now let’s go back to stuffed veggie-mushroom-tofu baked aubergine boats recipe. To make stuffed veggie-mushroom-tofu baked aubergine boats you only need 10 ingredients and 13 steps. Here is how you do that.

The ingredients needed to cook Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats:

1. Take 3 meduim size Aubergine
2. Provide 100 gm cubed tofu
3. Prepare 1 tsp each ginger and garlic crushed or grated
4. Prepare 1 meduim size onion chopped
5. Provide 10-15 button mushrooms cleaned and chopped
6. Take to taste Salt and pepper
7. You need As needed oil (any oil or butter can be used)
8. You need As needed Coriander leaves for garnish
9. Get As needed Grated Cheese (optional)
10. Provide As needed Cherry tomatoes for tangy taste and garnish

Steps to make Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats:

1. Preheat oven 200C.
2. Clean wash chop grate mushroom onion garlic ginger and keep everything ready.
3. Slit the washed and cleaned aubergine carefully from the middle to get 2 equal halves.
4. Scoop out the flesh of the halves, to make a bowl for filling.
5. Chop the flesh of the aubergine into small pieces and keep aside.
6. Apply oil on all sides and middle of the vegetable
7. In a pan heat oil add garlic ginger and saute. Then add onion and saute till golden colour.
8. Add chopped aubergine flesh and cook with onion mixture. After a minute add chopped mushrooms and let them cook a little.
9. Add salt and pepper and mix well. Add half of the coriander leaves and cook.
10. Fill this in the cavities of the vegetable
11. Arrange in an slightly greased baking tray and Bake for 20-30 minutes or until you feel the aubergine has cooked to soft. Insert a knife and check.
12. Remove from oven. Top with chopped tomatoes onions coriander and cheese.
13. Out baked and stuffed healthy Aubergine is ready to be eaten.

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