Miso Baked Aubergine, Tofu & Sweet Potato Salad

Name: Miso Baked Aubergine, Tofu & Sweet Potato Salad
Ingredients: 2 aubergine (whole); 2 small to medium sweet potatoes; 1 pack firm plain tofu, drained (( I used Sainsbury's organic tofu)); 2 tbsp white miso paste; 2 tbsp soy sauce; 2 tbsp honey or maple syrup; 1 tbsp rice wine vinegar or apple cider vinegar; 2 tsp sesame oil ((I used toasted, but either works)); 1-2 tsp toasted sesame seeds; 1 sliced red chilli (optiona); 1 finely sliced spring onion (optional) ((use the green part if you want just a subtle flavour)); 1 handful roughly chopped coriander; 1 pack mixed green leaves; 1 cup frozen spinach, defrosted and warmed (optional); 1/4 cucumber, cut into pieces; 1 avocado, cut into small cubes; 1 tomato, chopped (optional); 2 tbsp pomegranate seeds (optional); balsamic glaze for dressing

Oct 12, 2023 | Main Course, Membership - Recipes, Recipe, Salad

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Miso Baked Aubergine, Tofu & Sweet Potato Salad

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