“Miso aubergines seem to be all the rage at the moment, and with good reason – the flavours work beautifully together,” says food writer and stylist, Rukmini Iyer.

“This version adds a punchy sesame and lime dressing to liven up both the aubergines and the crispy tofu. Serve alongside fluffy white rice.”

miso aubergines from The Green Roasting Tin by Rukmini Iyer (David Loftus/PA)
(David Loftus/PA)
miso aubergines from The Green Roasting Tin by Rukmini Iyer (David Loftus/PA)
Print Recipe
Nutrition Facts
Miso aubergines with tofu, sesame and chilli
Amount Per Serving
Calories 588 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Sodium 1133mg49%
Potassium 796mg23%
Carbohydrates 88g29%
Fiber 12g50%
Sugar 11g12%
Protein 18g36%
Vitamin A 283IU6%
Vitamin C 34mg41%
Calcium 227mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Miso aubergines with tofu, sesame and chilli

A one-tin dinner that vegans will love
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 588kcal
Author: Rukmini Iyer


  • Roasting tin


  • 2 aubergines halved, lengthways
  • 250 g firm organic tofu cut into 1.5cm slices
  • 100 g spring greens thickly sliced
  • 75 g miso paste
  • 1 tbsp sesame oil
  • 2.5 cm ginger grated
  • 2 garlic cloves crushed

For the dressing

  • 1 red chilli finely chopped
  • 2 cm ginger grated
  • 2 garlic cloves crushed
  • 2 limes zest and juice
  • 30 ml soy sauce
  • 30 ml sesame oil
  • 3 spring onions thinly sliced

To serve

  • 30 g sesame seeds
  • 300 g white rice


  • Preheat the oven to 180°C fan/200°C/ gas 6. Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens.
  • Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 45 minutes.
  • Meanwhile, for the dressing, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds. Serve hot with rice alongside.


Calories: 588kcal | Carbohydrates: 88g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Sodium: 1133mg | Potassium: 796mg | Fiber: 12g | Sugar: 11g | Vitamin A: 283IU | Vitamin C: 34mg | Calcium: 227mg | Iron: 4mg

The Quick Roasting Tin by Rukmini Iyer is published by Square Peg. Photography David Loftus.

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Last update on 2024-05-23 / Affiliate links / Images from Amazon Product Advertising API

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