Dice the aubergine and tofu. Chop the onion and finely grind or grate the walnuts.
Heat the olive oil in a saucepan and fry the onion and tofu until the onion is soft and translucent and the tofu takes on a little colour.
Add the aubergine and keep frying until it softens a little and starts to brown.
Stir in the walnuts and pomegranate molasses. Pour in a little water to make a thick, creamy base.
Simmer the stew gently until the aubergine is soft and the flavours have come together. Season to taste again at the end if needed.
Serve the vegan aubergine and walnut stew hot, ideally straight from the pan.
Good to know
A stew like this has something comforting about it. It's robust, slowly braised until soft and gets real depth from its sweet-and-sour note. Little effort, lots of character.
Swaps
Tofu → tempeh (also provides protein and fibre); walnuts → hazelnuts (vitamin E and unsaturated fatty acids); pomegranate molasses → unsweetened pomegranate purée (less sweet, more actual fruit); olive oil → avocado oil (heat-stable, mainly unsaturated fatty acids)
Allergens
Contains soya and walnuts (tree nuts). Generally suitable for children if the texture is right and nut allergies have been ruled out; in pregnancy it's fine with tofu that has been heated through well.
