Miso eggplant with scrambled tofu

Topped with scrambled tofu, this easy midweek meal will quickly become a new household favourite.

4

5m

25m

Ingredients

  • 4 small eggplants, halved lengthways
  • 1 1/2 tbs miso paste
  • 1/4 cup (60ml) mirin seasoning
  • 2 garlic cloves, crushed
  • 3 tsp Coles Asia Sesame Oil
  • 600g silken tofu
  • 2 tbs kecap manis
  • 3 tsp chilli paste (optional)

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Use a small sharp knife to score the cut-side of each eggplant half in a diamond pattern (don’t cut all the way through). Place, cut-side up, on the lined tray.

STEP 2

Combine the miso paste, mirin seasoning and garlic in a small bowl. Drizzle over the eggplant. Spray with olive oil spray and bake for 20-25 mins or until tender.

STEP 3

Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add tofu and use a wooden spoon to gently break up into small pieces. Add kecap manis and chilli paste, if using. Cook, stirring gently, for 3-4 mins or until the tofu is golden and the sauce thickens.

STEP 4

Divide the eggplant among serving plates. Top with the tofu mixture to serve.

Dietary information

Vegan
Vegetarian
Dairy-free
Egg-free
Lactose-free
Nut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.