Prep time: 10 minutes
Total time: 45 minutes
for the eggplant:
2 eggplants, halved lengthwise
250 grams firm organic tofu, cut into 1 1/2 cm slices
100 grams spring greens, thickly sliced
75 grams miso paste
1 tablespoon sesame oil
1 (2 1/2 cm) piece ginger, grated
2 garlic cloves, crushed
for the dressing:
1 red chili, finely chopped
1 (2 cm) piece ginger, grated
2 cloves of garlic, crushed
2 limes, zest and juice
30 ml soy sauce
30 ml sesame oil
3 spring onions, thinly sliced
30 grams sesame seeds
1. Preheat the oven to 350°F/180°C fan/200°C/gas 6. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens.
2. Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 45 minutes.
3. Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside.
Note: You probably already have your favorite tofu brand—I’ve found that the ‘Tofoo' organic brand from the supermarket works well roasted.
AUTHOR'S NOTE: This recipe is reprinted courtesy of the author from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners.