Rukmini Iyer Miso Aubergines with Tofu | Vegan Midweek Recipe
Baked in a marinade of miso and garlic and dressed with a punchy lime dressing, Rukmini Iyer's miso aubergine and tofu traybake also happens to be vegan.
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Cooking tools:
- Oven
- Roasting pan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Microplane
- Citrus press
- Spoon
- Serving platter
- Saucepan
- Rice cooker
- Colander
- Tongs
- Spatula
- Garlic press
- Measuring cup
- Kettle
- Pot
- Fine-mesh sieve
Ingredients
- 2 aubergines, halved lengthways
- 250g firm organic tofu, cut into 1.5cm slices
- 75g miso paste
- 2 tbsp sesame oil
- 2.5cm ginger, grated
- 2 cloves of garlic, crushed
- 100g spring greens, thickly sliced
- 1 red chilli, finely chopped
- 2cm ginger, grated
- 2 cloves of garlic, grated
- 2 limes, zest of 1 and juice of both
- 2 tbsp soy sauce
- 3 spring onions, thinly sliced
- 30g sesame seeds
- white rice
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