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
Servings: 4
Calories: 588kcal
Equipment
- Roasting tin
Ingredients
- 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
Method
- 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.
Nutrition
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