Miso Aubergine with Tofu & Brown Rice
When aubergines are cooked well, they are the most delicious things, and when combined with a sticky miso sauce are a real winner.
This miso aubergine is the perfect example of easy dinner party food. Or, even just as an easy weeknight meal for one.
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When cooked well in a tasty vegan aubergine recipe, aubergines are the most delicious things, and when combined with a sticky miso sauce they’re a real winner.
Add some firm tofu for the ultimate tummy happy meal – these fermented foods are the bomb for our guts, which is ultimately the baseline for good health.
By serving with a side of Tenderstem broccoli, you’ll be packing in the calcium, which is also found in the tofu and sesame seeds.
- 1 1 aubergines
- 1 1 Tbsp miso paste
- 1 1 Tbsp maple syrup
- 1 1 Tbsp tamari (or coconut aminos)
- A sprinkle of sesame seeds
- 175 175 g brown rice
- 0.5 0.5 spring onion, diced
- 65 65 g firm tofu
- 1.5 1.5 Tbsp coconut aminos or soy sauce
- 0.5 0.5 clove of garlic
- Start by slicing the aubergines length ways and creating a criss-cross pattern in the flesh and lay face down on a skillet pan for around five minutes.
- Make the miso sauce by combining the miso paste, maple syrup and tamari together until smooth.
- Place the aubergines face up on a roasting tray and cover with the miso.
- Place in the oven for roughly 45 minutes, sprinkling the sesame seeds on half way through.
- Chuck the brown rice into a saucepan with around 2 cups of boiling water; it should take roughly 25 minutes to boil.
- With 10 minutes to go, add the chopped tofu into the griddle pan until each side begins to brown.
- Pour over the coconut aminos and diced garlic in the final few minutes.
- Serve everything together, chopping up a spring onion to top the brown rice for a little extra something.
Looking for more tasty vegan dinner recipes to make this week?
We can’t get enough of this Chickpea, Spinach and Peanut Butter Curry!