Ingredients
Serves 2
180g Tofu
1 Aubergine
2/3 cup of Wholegrain Rice
2 Large Handfuls of Spinach
2tbsp Frozen Peas
Kimchi - optional
2 Spring Onions
Sesame Seeds
For Miso Dressing:
1tbsp Brown Rice Miso
1tbsp Sesame Oil
1tsp Honey / Maple Syrup
Juice of 1 Lime
Cook rice according to instructions on the packet.
Remove the tofu from packaging (I use the 'tofoo - extra firm' brand), press to remove any excess liquid and then slice into cubes.
Slice your aubergine into 4, lengthways. Score the flesh with a knife to make a criss-cross pattern.
Preheat your oven to 180c and then make the miso dressing by combining all ingredients and stirring well.
Lay your aubergine and tofu on separate baking trays, drizzle 2/3 of the dressing over each and ensure all is well coated.
Place both trays in the oven and bake for 20 minutes, checking and turning throughout.
Build your bowl.
Add the spinach leaves and kimchi to the base of the bowl. Slice and add the spring onion.
Once the rice is almost cooked, stir in the frozen peas.
Remove the tofu and aubergine from the oven and place into the bowl gently.
Drain the rice and peas and spoon them straight in.
Drizzle over the remaining dressing, sprinkle over the sesame seeds and squeeze over the extra lime!
Et Voila! Enjoy.