Miso baked aubergine with tofu
www.suzannahjacksonnutrition.co.uk
A delicious vegan dish Ingredients - 2 aubergines, halved lengthways - 400g block organic tofu - 85g miso paste - 1tbsp sesame oil - 1 tbsp olive oil - 3cm
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Spoon
- Measuring spoon
- Kitchen towel
- Plate
- Oven
Ingredients
- 2 aubergines, halved lengthways
- 400g block organic tofu
- 85g miso paste
- 1tbsp sesame oil
- 1 tbsp olive oil
- 3cm ginger, grated
- 4 cloves garlic, minced
- 300g spring greens, thickly sliced
- 1 red chilli, finely chopped
- 2cm ginger, grated
- 2 cloves garlic, minced
- 2 limes, zest of 1, juice of both
- 2 tbsp tamari
- 2 tbsp sesame oil
- 3 spring onions, thinly sliced
- 40g sesame seeds to garnish
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