A delicious vegan dish


  • 2 aubergines, halved lengthways

  • 400g block organic tofu

  • 85g miso paste

  • 1tbsp sesame oil

  • 1 tbsp olive oil

  • 3cm ginger, grated

  • 4 cloves garlic, minced

  • 300g spring greens, thickly sliced

  • 1 tbsp olive oil

Dressing Ingredients

  • 1 red chilli, finely chopped

  • 2cm ginger, grated

  • 2 cloves garlic, minced

  • 2 limes, zest of 1, juice of both

  • 2 tbsp tamari

  • 2 tbsp sesame oil

  • 3 spring onions, thinly sliced

  • 40g sesame seeds to garnish


  1. Preheat the oven to 180C.
  2.  Cut deep cross hatches into each aubergine half, then transfer to a large roasting dish.
  3. 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.
  4. Cut the block in half lengthways and then cut into 2cm slices (roughly 16 pieces in total).
  5. Place the sliced tofu into the roasting dish amongst the aubergine.
  6. Mix the miso paste with the sesame oil, olive oil, ginger and garlic and rub the mixture onto everything in the roasting dish.
  7. Place in the oven for 25 minutes.
  8. Rub the spring greens with 1tbsp olive oil, add them to the roasting tin and cook for a further 20 minutes.
  9. Make the dressing by mixing the chilli, ginger, garlic, lime zest and juice, tamari, sesame oil and spring onions.
  10. Pour this over the aubergine and tofu as soon as they come out of the oven, then scatter over the sesame seeds.
  11. Serve with some tenderstem broccoli and a small portion of
    quinoa for hungrier days.