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Miso Aubergines with Tofu, Sesame & Chilli

by Rukmini Iyer from The Green Roasting Tin: Vegan & Vegetarian One Dish Dinners (Square Peg)

Photography © David Loftus

Miso aubergines seem to be all the rage, and with good reason – the flavours work beautifully together. This version adds a punchy sesame and lime dressing to liven up both the aubergines and the crispy tofu. Serve alongside fluffy white rice.

Serves:  4

Prep:     10 minutes

Cook:   45 minutes 


2 aubergines, halved lengthways 

250g firm organic tofu, cut into 1.5cm slices 

100g spring greens, thickly sliced 

75g miso paste 

1 tablespoon sesame oil 

2.5cm ginger, grated 

2 cloves of garlic, crushed 


1 red chilli, finely chopped 

2cm ginger, grated 

2 cloves of garlic, crushed 

2 limes, zest and juice 

30ml soy sauce 

30ml sesame oil 

3 spring onions, thinly sliced 

To Serve

30g sesame seeds 

White rice 


1.   Preheat the oven to 180°C fan/200°C/gas 6. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens. 

2.   Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 45 minutes. 

3.   Meanwhile, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside. 

Note: You probably already have your favourite tofu brand – I’ve found that the ‘Tofoo' organic brand from the supermarket works well roasted.

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