Pomegranate Roasted Tofu with Eggplant and Toasted Cumin

1. Preheat Oven and Prepare Tofu

Preheat your oven to 425°F. Drain and pat the tofu dry with paper towels. In a small bowl, mix together soy sauce, pomegranate molasses, and ¼ cup of olive oil. Brush each piece of tofu with the soy mixture and arrange in a single layer on a baking sheet.

2. Prepare and Roast Eggplant

Slice the eggplant into even pieces and toss with ⅓ cup of olive oil, a pinch of salt, and freshly ground black pepper on a separate baking sheet. Spread out in a single layer.

3. Roast Tofu and Eggplant

Place both the tofu and the eggplant in the preheated oven. Roast the tofu for 35 to 40 minutes, flipping halfway through. Roast the eggplant for 35 to 45 minutes, stirring occasionally. In the last 10 minutes, add cumin seeds to the eggplant.

4. Toss Eggplant with Pomegranate Molasses and Herbs

Remove the roasted tofu and eggplant from the oven. Toss the eggplant with the remaining tablespoon of pomegranate molasses and fresh herbs. Serve with the tofu, garnished with lemon wedges.