Miso Aubergine and Tofu Traybake
Sticky miso aubergine and golden tofu roast together and are served over rice with sesame seeds.
- Time50 min
- LevelEasy
- Costabout £2.16 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 210°C (190°C fan). Whisk the miso, maple syrup, vinegar, 1 tbsp of the oil, the ginger and garlic with 2 tbsp warm water until smooth.
- 2
Toss the aubergine and tofu with the remaining oil on a large lined tray and roast for 20 minutes.
20 min - 3
Spoon the miso glaze over and toss gently. Roast for 15 minutes more, until sticky and deeply browned at the edges.
15 min - 4
Meanwhile, rinse the rice and cook it in plenty of boiling water for 10 to 12 minutes. Drain well.
11 min - 5
Scatter the sesame seeds over the tray for the last 3 minutes so they toast.
- 6
Serve the aubergine and tofu on the rice with the spring onions on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.