Preheat the oven to 200 °C (180 °C fan) and prick the aubergines all over with a fork. Bake them for 30–35 min, until very soft and slightly collapsed.
Press the tofu well and cut it into thick slices. Carefully coat the slices in the sesame seeds.
Cut open the baked aubergines and scoop out the flesh. Blend it with the miso paste to a smooth, creamy purée.
Heat the sesame oil in a frying pan and fry the sesame tofu over a medium heat until golden brown and crisp on both sides.
Slice the spring onions into thin rings and keep them ready for the end.
Spread the warm miso aubergine purée over plates, place the sesame tofu on top and garnish everything with the spring onions.
Good to know
This dish is simple and still full of depth. Soft aubergine, savoury tofu and a little roasted flavour make it really well rounded.
Swaps
Tofu → tempeh (also provides protein and fibre). Sesame seeds → chopped almonds (provide vitamin E and unsaturated fatty acids; contain tree nuts). Sesame oil → olive oil (mainly monounsaturated fatty acids). Spring onions → chives (milder, with a similar fresh note).
Allergens
Contains soya and sesame as main allergens; gluten-free only if the miso is made without barley. Generally suitable for children if the tofu is well fried and you keep an eye on the amount of salt; in pregnancy, pasteurised miso paste and tofu heated through well are the safe choice.
