We wish to celebrate the coming of the new year with some fresh ideas for vegans and non-vegans. Whether it’s to eat healthier, greener, or just different, we wish to help you this January!

Tofu and Eggplant Bowl

Students in Nottingham rejoice as a wonderful new recipe is here to make your cold days a bit warmer. This dish suits many tastes and is easy to make!

Ingredients

  • 1 Medium Onion Chopped

  • 1 Tbsp of Crushed Garlic

  • 1 Tbsp of Toasted Sesame Oil

  • 8 ounces of Firm Tofu (226g) Cubed

  • 1 tsp of Dried Basil

  • 2 Medium Eggplant Chopped

  • 2 and ½ cups of White Button Mushrooms (240g) Sliced

  • 2 Tbsp of Soy Sauce

  • 2 Tbsp of Hoisin Sauce (or any other Chinese sauce)

  • 3 Tbsp of Tahini

  • Salt and Pepper to taste

Cooking instructions

  1. Add the chopped onion, crushed garlic and sesame oil to a pot and sauté until the onions are softened.

  2. Add the cubed tofu and dried basil and sauté gently as to not break the tofu for a minute or so.

  3. Now, add in the chopped eggplant and mushrooms, soy sauce and hoisin sauce and stir in.

  4. Reduce heat slightly, cover pot and leave to simmer, stirring occasionally, until the veggies are soft.

  5. Remove from the heat and stir in the tahini. Add salt and pepper to taste.

  6. Serve with rice.