INGREDIENTS
1 large
eggplant
1 serving
sea salt
1 tbsp
olive oil
1
block tofu
1
onion
3 cloves
garlic
2 tsps
basil
1 tsp
oregano
1/2 tsp
ground pepper
3 tbsps
tomato paste
2
tomatoes
1/2 cup
vegetable stock
1 serving
salt
1 cup
spinach leaves
1/2 cup
soy ‘mozzarella' cheese