A delicious vegan dish
Ingredients
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2 aubergines, halved lengthways
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400g block organic tofu
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85g miso paste
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1tbsp sesame oil
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1 tbsp olive oil
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3cm ginger, grated
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4 cloves garlic, minced
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300g spring greens, thickly sliced
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1 tbsp olive oil
Dressing Ingredients
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1 red chilli, finely chopped
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2cm ginger, grated
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2 cloves garlic, minced
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2 limes, zest of 1, juice of both
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2 tbsp tamari
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2 tbsp sesame oil
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3 spring onions, thinly sliced
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40g sesame seeds to garnish
Method
- Preheat the oven to 180C.
- Cut deep cross hatches into each aubergine half, then transfer to a large roasting dish.
- Drain the tofu block, carefully squeezing the excess water out between two chopping boards or plates, or by placing in a tea towel and wringing out the water.
- Cut the block in half lengthways and then cut into 2cm slices (roughly 16 pieces in total).
- Place the sliced tofu into the roasting dish amongst the aubergine.
- Mix the miso paste with the sesame oil, olive oil, ginger and garlic and rub the mixture onto everything in the roasting dish.
- Place in the oven for 25 minutes.
- Rub the spring greens with 1tbsp olive oil, add them to the roasting tin and cook for a further 20 minutes.
- Make the dressing by mixing the chilli, ginger, garlic, lime zest and juice, tamari, sesame oil and spring onions.
- Pour this over the aubergine and tofu as soon as they come out of the oven, then scatter over the sesame seeds.
- Serve with some tenderstem broccoli and a small portion of
quinoa for hungrier days.