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< Miso aubergines with tofu, sesame and chilli

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Time: 1 hour total

Ingredients

2 aubergines halved, lengthways
250 g firm organic tofu cut into 1.5cm slices
100 g spring greens thickly sliced
75 g miso paste
1 tbsp sesame oil
2.5 cm ginger grated
2 garlic cloves crushed

Dressing

1 red chilli finely chopped
2 cm ginger grated
2 garlic cloves crushed
2 limes zest and juice
30 ml soy sauce
30 ml sesame oil
(optional) 3 spring onions thinly sliced

To serve

30 g sesame seeds
300 g white rice

Method

Preheat the oven to 180°C fan/200°C
Cut deep cross-hatches into each aubergine half, then transfer to a roasting tin along with the tofu and spring greens.
Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven and roast for 45 minutes.
Meanwhile, for the dressing, mix the chilli, ginger, garlic, lime zest and juice, soy sauce, sesame oil and spring onions together. Tip this dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds.
Serve hot with rice alongside.