Miso roasted eggplant with tofu

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(17)
Main Meals (Dinners)|Vegetarian
2 peopleServes
2
Prep   10 min
Cook   30 min
  • Eggplant, 2 average, halved lengthways
  • Miso paste, 1 tablespoon(s), red
  • Lemon, ½ lemon(s), juiced
  • Soy sauce, salt reduced, 3 teaspoon(s)
  • Olive oil spray, 4 spray(s)
  • Sweet chilli sauce, 1 tablespoon(s)
  • Firm tofu, 300 g
  • Cornflour, 1 tablespoon(s)
  • Chinese broccoli (kai lan), 1 small bunch(s), trimmed, washed
  • Sesame seeds, any type, 1 teaspoon(s), toasted

Method

Preheat oven to 200°C. Line a baking tray with baking paper. Using a sharp knife, score the cut-side of the eggplants in a diamond pattern (don’t cut all the way through). Place cut side up on the tray.

Combine miso paste, 1 tablespoon lemon juice and 1 teaspoon of the soy in a small bowl. Spoon over the eggplant. Spray twice with oil. Roast for 30 minutes or until tender.

Combine the sweet chilli and remaining soy on a plate. Five minutes before eggplant is cooked, cut the tofu into 8, 1/2cm-thick slices. Coat tofu slices in cornflour then dip in chilli soy mixture, turning to coat. Heat a large non-stick frying pan over medium heat. Add tofu to the hot pan, spray with oil, cook 2-3 minutes each side. Remove to a plate and cover to keep warm. Add broccoli to the hot pan, spray with oil, sauté for 1 minute, turning until tender. Arrange broccoli between serving plates. Top with eggplant, tofu and sesame seeds.

TIP: The roasted eggplant, cooked tofu and broccoli will keep in separate containers for 1-2 days in the fridge. Warm the eggplant and tofu in the oven and microwave the broccoli.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables2.2
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories365
Protein24.6 g
Total fat17.1 g
- Saturated fat2.2 g
Total carbohydrates19.7 g
- Total sugars12 g
Fibre16 g
Sodium967 mg

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