Miso Aubergine with Tofu & Brown Rice

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 aubergines are cooked well, they are the most delicious things, and when combined with a sticky miso sauce are 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.

Servings: 2

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 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

Method

  1. 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.
  2. Make the miso sauce by combining the miso paste, maple syrup and tamari together until smooth.
  3. Place the aubergines face up on a roasting tray and cover with the miso.
  4. Place in the oven for roughly 45 minutes, sprinkling the sesame seeds on half way through.
  5. Chuck the brown rice into a saucepan with around 2 cups of boiling water; it should take roughly 25 minutes to boil.
  6. With 10 minutes to go, add the chopped tofu into the griddle pan until each side begins to brown.
  7. Pour over the coconut aminos and diced garlic in the final few minutes.
  8. 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!

Written by

Megan Hallet

Megan Hallet

Megan Hallett is a women’s health nutritionist, nutritional therapist working and cookbook author, working remotely (worldwide). Megan has been working with women for around four years since graduating from The Institute of Integrated Nutrition and the College of Naturopathic Medicine in London.

www.meganhallett.com/

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