Roasted, Marinated Aubergine and Tofu with New Potatoes and Pepper Sauce

I’d originally planned on coating the aubergine and tofu in panko breadcrumbs, but then decided they could work well, just marinated and roasted as they are. The aubergine and tofu use separate marinades to add extra interest and flavour. This looks complicated, but really isn’t. There are just a few steps required to get to the final result.

As I cook and eat more vegan dishes, I am aware of the need for including vitamin B12. B12 is essential for fighting fatigue and ensuring healthy blood cells. B12 can be found in nutritional yeast and also in yeast extract. So for this recipe I use a spoon of Marmite to add both B12 and a rich flavour.

You need a firm or extra firm tofu for this. I used a Chines brand from a local Oriental supermarket, but Cauldron and Tofoo brands are more readily available and work well. Be sure to drain the water is comes in, cut into the desired sizes, then press lightly between paper towels for 15-20 minutes to remove more of the water. By removing the water, you will allow the tofu to take on more flavours from the marinade.

This will make enough for 4 people

For the aubergine
2 tablespoons light soy sauce or tamari
2 tablespoon olive oil
1 heaped teaspoon miso paste
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon agave nectar (or maple syrup)
pinch of salt

Combine the ingredients in a bowl and mix well.

Top and tail 2 aubergines, then slice lengthwise, first to remove the skin on two sides, then cut each lengthwise into 2 thick steaks. Place in a shallow dish then pour the marinade over and rub gently to get it into the aubergine flesh. You may want to score the aubergine so it takes on more of the marinade.

For the tofu
2 tablespoons light soy sauce or tamari
1 tablespoon tomato puree
1 heaped teaspoon Marmite or other yeast extract
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon maple syrup (or agave nectar)
pinch of salt

Combine the ingredients in a bowl and mix well.

Take one pack of firm or extra firm tofu – approx 300g drained weight – slice into desired size steaks and press as described above. Place in a shallow dish then pour over the marinade, ensuring the pieces are well coated. Again, some light scoring can help here too.

After an hour or so, remove the aubergine and tofu from their marinades and lay out of a lined baking sheet. You may want to oil the lining to prevent sticking.

Put the oven on to 200C (180C fan) and roast the aubergine and tofu for around 40 minutes until soft and slightly charred, turning once during the cooking time.

For the sauce
This is a simple sauce made by heating a tablespoon of olive oil, then adding half a red onion and two cloves of finely chopped garlic. Gently fry until soft then add one roasted red pepper (from a jar), one finely chopped red chili, and 200g chopped tomatoes (half a standard tin). Add a pinch of salt, then when everything has cooked down a little, blend to a sauce.

Finally, make the potatoes. Slice some new potatoes, you need about 3-4 per person if they are baby ones. Fry gently in a little olive oil, then when starting to brown, add half a red onion finely sliced into half rings and fry until those have softened. Add a couple of handfuls of spinach, stir gently until wilted, then everything is ready to serve.

To construct, divide the potatoes and spinach between four plates. Stack the aubergine and tofu artfully on top and serve with the sauce.

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One Comment Add yours

  1. mistimaan says:

    Nice recipe 🙂

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