Stuffed aubergines with chilli tofu

Vegan main dish lunch
Total: 1 hr 20 min. | Active: 30 min.
vegan, lactose-free

These roasted aubergines are a true feast for the senses! Delightfully tender on the inside, they perfectly absorb the smoky roasted flavours and merge with the spicy, zesty filling made from tangy tofu. Each bite unfolds an intense interplay of bold spices, gentle creaminess, and a hint of umami – a harmonious combination of flavours that is simply addictive.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 portions

Aubergines
4  aubergines (approx. 300 g each)
Tofu
2 tbsp peanut oil
500 g tofu, plain, drained, broken into chunks
Spicy sauce
1  red chilli, deseeded, cut into rings
2 tsp chilli flakes
1 ¼ dl water
4  garlic cloves, squeezed
3 cm ginger, grated
1 tbsp sambal oelek
1 tsp white pepper, ground
2 tbsp dark soy sauce
½ tsp sugar
To serve
2 sprig flat-leaf parsley, leaves torn off

How it's done

Aubergines

Prick the aubergines with a knife, transfer to a tray lined with baking paper.

To bake

Approx. 50 mins. per tray in the centre of an oven preheated to 200 °C.

Tofu

Heat the oil in a wide frying pan. Fry the tofu for approx. 3 mins. until golden brown. Remove and set aside.

Spicy sauce

Place the chilli, chilli flakes and water in the same pan, simmer for approx. 4 mins. Add the garlic and ginger, continue to cook for approx. 2 mins. Stir in the sambal oelek and pepper. Add the tofu back in, simmer while stirring until most of the liquid has evaporated. Remove the pan from the heat, add the soya sauce and sugar, mix.

To serve

Remove the aubergines from the oven, carefully halve them, and arrange on plates. Arrange the tofu on top, sprinkle with parsley.

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