Miso-Sesame Aubergine & Tofu

Crispy baked tofu and caramelized aubergine coated in a rich miso-sesame glaze — a deeply satisfying plant-based dinner that’s full of umami flavor.

A tofu & aubergine dish is low-calorie, low-carb, and contains the ideal amount of protein and fat content, making it a staple in my diet. I prepare this meal in many variations, but this one was inspired by @thefoodietakesflight.

⏱ Prep Time: 40 mins | Total Time: 1 hr | Servings: 2 | Difficulty: Medium

PART 1 — MISO-SESAME BAKED TOFU

INGREDIENTS

• 300g organic extra-firm tofu

• 2 tbsp organic white miso paste

• 2 tbsp low-sodium soy sauce

• 3 garlic cloves, finely chopped

• 2 tsp fresh ginger, finely chopped

• 1 tbsp toasted sesame oil

• 1 tbsp maple syrup

• ½ tbsp liquid smoke

To garnish: spring onions, white sesame seeds

METHOD

1. Preheat oven to 160°C and line a baking tray with foil or baking paper.

2. Press the tofu to remove excess moisture. Use a tofu press, or wrap in a clean tea towel, place a heavy pan on top and leave for 30 minutes.

3. While the tofu is pressing, finely chop the garlic and ginger.

4. Add the miso paste, garlic, ginger, sesame oil, soy sauce, maple syrup and liquid smoke to a bowl and whisk until fully combined.

5. Add the pressed tofu to the marinade and stir until fully coated.

6. Bake for 20 minutes at 160°C until firm and crispy.

PART 2 — MISO-SESAME AUBERGINE

INGREDIENTS

• 2 American eggplants (aubergines)

• 3 tbsp white miso paste

• 1 tbsp toasted sesame oil

• ½ tbsp maple syrup

• ½ tbsp roasted sesame seeds

• 1 tbsp sriracha

• 1 tsp rice vinegar

• 1 tsp minced garlic

• 1–2 tsp soy sauce

To garnish: chopped spring onions, roasted sesame seeds

METHOD

1. Halve the aubergines and score the flesh diagonally in a criss-cross pattern.

2. Heat a non-stick pan over medium-high heat. Place the aubergines skin-side down and cook for 4–5 minutes until the skin is browned.

3. Flip and cook the flesh side until toasted and golden brown.

4. Flip back to skin-side down, reduce heat to medium, cover the pan and steam for 3–4 minutes.

5. While the aubergine cooks, mix all the miso paste ingredients together in a small bowl.

6. Transfer the half-cooked aubergines onto the same baking tray as the tofu. Spread the miso-sesame paste generously over the aubergines.

7. Bake everything together for the remaining 20 minutes.

8. Garnish with sesame seeds and chopped spring onions and serve!

ADDITIONS & SUBSTITUTIONS

∙ Serve over steamed jasmine rice or noodles for a more filling meal

∙ Add a drizzle of extra sriracha for more heat

∙ Swap tofu for tempeh for a different texture and higher protein content

∙ No liquid smoke? Leave it out — the miso and sesame still carry incredible flavor