Baked aubergine is one of my favourites and I almost always pair it with tofu and veggies. I had this meal 2 days in a row, adding a serving of quinoa for my lunch portion. I like to use tofu from The Tofoo Co – it does not need to be prepped or pressed which saves a lot of time!

Ingredients:

Tofu marinade:

• 1 block Smoked tofu
• 1 tsp mirin**
• 1 tsp rice wine vinegar**
• 1 tsp crushed garlic
• 1 tsp ginger
• 1 tsp maple syrup
• 1t sp miso paste
• tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 chilli chopped
• 1 spring onion chopped (plus another for garnish – optional)

** Not essential

Aubergine sauce:

• 1 tsp sesame oil
• 1 tsp honey
• 1 tbsp dark soy sauce
• 1 tbsp of the tofu marinade (try and get some bits of chilli, garlic and ginger!)

Method:

• Combine tofu marinade ingredients in a bowl together
• In a separate bowl mix ingredients for aubergine marinade
• Chop tofu and add to the bowl. Cover and refrigerate for as long as possible (I like to give it 2 hours minimum!)
• Slit aubergine in a criss cross pattern
• Place on baking tray, drizzle over half the marinade per half aubergine and roast for 30 mins (180 degrees).
• In the meantime, heat a griddle pan. Chop 1 spring onion and add to the pan. Then add the tofu.
• Drizzle over remaining marinade, saving the last bit, which you can add to the aubergine 15 mins into cooking to make it extra juicy! This is optional.
• Turn tofu after around 7 mins and cook on the other side for another 7 mins.
• Plate up and serve with your fav veggies! I opted for tender stem broccoli sautéed in sesame oil with red onion. I also had it with quinoa on one day and topped aubergine with sesame seeds