Miso Fried Tofu & Baked Aubergine – VEGAN

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!



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!)



  • 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

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