Vegan aubergine and tofu salad

Vegan aubergine and tofu salad with smoked tofu, pepper, peanut butter, lime and soy sauce – savoury, creamy and quickly made in the pan.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 12 min
• Total time: 27 min
• Calories: 380 kcal per serving
• Protein: 22 g
• Fat: 26 g
• Carbs: 16 g

Ingredients

• 1 aubergine
• 200 g smoked tofu
• 1 pepper
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 2 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · wooden spoon

1. Cut the aubergine and pepper into large pieces. Pat the smoked tofu dry and cut it into thin strips.
2. Heat a frying pan without oil and fry the aubergine over a high heat until browned on the outside. Stir only occasionally so it takes on colour.
3. Add the pepper and smoked tofu and keep frying until the veg is tender-crisp and the tofu is lightly browned.
4. Stir the peanut butter, lime juice and soy sauce in a small bowl into a smooth dressing. Add a small splash of water if needed.
5. Mix the warm veg and smoked tofu thoroughly with the dressing so everything is well coated.
6. Serve the vegan aubergine and tofu salad warm straight away. If you like, leave it to stand briefly and serve lukewarm.

Good to know

A salad like this feels like little effort and lots of flavour. Warm, savoury and pleasantly satisfying. Just right when things need to be uncomplicated.

Swaps

Smoked tofu → plain tofu (milder, similar protein content) | peanut butter → almond butter (also provides unsaturated fats and magnesium; contains tree nuts) | soy sauce → tamari (often gluten-free, similarly savoury) | pepper → courgette (mild, high water content)

Allergens

Contains soya, peanuts and gluten (soy sauce); tamari can be a gluten-free alternative if needed. Season fairly mildly for children; during pregnancy it's fine with well-heated tofu and fresh ingredients.

Dairy-free recipes