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VEGANUARY ‘HEALTHY VEGAN’ MEALS DAY 4: MISO AUBERGINE TOFU BUDDHA BOWL sooo goo…


VEGANUARY ‘HEALTHY VEGAN’ MEALS DAY 4: MISO AUBERGINE TOFU BUDDHA BOWL 🥢 sooo good and packed fuuuull of goodness 🌞 now lemme tell why tofu is JUST so good on a plant based diet:
💫the only other COMPLETE plant based protein along with quinoa
💫 valuable plant source of iron and calcium
💫 it also contains magnesium, copper, zinc and vitamin B1
💫 good for skin: soy isoflavones help with wrinkles and improves skin elasticity

🍆 miso aubergine tofu 🍆 serves 2

1 aubergine, sliced in half lengthways • 1 block of firm tofu (@tofooco), cubed • pickled cucumber (finely sliced cucumber mixed with 1tbsp vinegar and 1tsp sugar) • grain or noodles of choice • handful of nuts •

For the sauce: 40g miso paste • 1 tbsp maple syrup • 2tbsp mirin • 1tbsp soy sauce • 1tsp sesame oil • 1 garlic clove, crushed • 1tbsp water • juice of half a lime •

– whisk sauce ingredients together
– criss cross the aubergine and then spread 1/3 of the sauce over both, place in the oven at 160 for 45 mins
– meanwhile, coat the tofu in soy sauce and some paprika and fry in sesame oil till golden
– when ready, serve the aubergine with some noodles, scatter over the tofu and pour over the rest of the sauce along with the pickled cucumber 🥒

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