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Miso eggplant with scrambled tofu recipe
Miso eggplant with scrambled tofu recipe
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Indulge in savory miso baked eggplant topped with protein-rich scrambled tofu for a delicious, healthy vegetarian dinner.
Ingredients:
  • 4 small eggplants, halved lengthways
  • 36.00 gm miso paste
  • 60ml seasoning
  • 3 tsp Asia Sesame Oil
  • 600g silken tofu
  • 40.00 ml kecap manis
  • 3 tsp chilli paste (optional)
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with parchment paper. Score the cut-side of each eggplant half in a diamond pattern using a small sharp knife (be careful not to cut all the way through). Arrange them cut-side up on the prepared tray.
  • Mix together the miso paste, mirin seasoning, and garlic in a small bowl, then pour over the eggplant. Spritz with olive oil spray and bake for 20-25 minutes until tender.
  • Heat oil in a large non-stick frying pan over medium heat. Add tofu, break up into small pieces with a wooden spoon. Stir in kecap manis and chilli paste (if using). Cook for 3-4 mins until tofu is golden and sauce thickens.
  • Plate the eggplant evenly onto serving plates and generously spoon the flavorful tofu mixture on top before serving.

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