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
Ingredients
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
Dressing
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
Method
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.