This traditional Japanese miso-glazed dish uses eggplant and tofu as the main in this recipe from The Everyday Vegan Cheat Sheet cookbook. You can also swap in daikon radish or konjac.
What you need:
2 medium Japanese or 1 Italian eggplant, sliced into ¼-inch-thick rounds
½ pound firm tofu, sliced into ¼-inch-thick slices
¼ cup chickpea or white miso paste
2 tablespoons low-sodium soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 teaspoon ground ginger
1 tablespoon toasted sesame seeds
1 scallion, thinly sliced
2 cups cooked sushi rice, for serving
What you do:
- Preheat oven to 400 degrees, and line a baking sheet with parchment paper or a silicone mat. Arrange eggplant and tofu slices in a single layer. Bake 20 minutes, flip, and bake another 10 minutes.
- In a medium bowl, whisk miso, soy sauce, mirin, vinegar, maple syrup, and ginger.
- Remove pan from oven and switch broiler to high. Spoon sauce over eggplant and tofu, allowing a substantial layer to pool on top of each one. Broil on high 8 to 10 minutes.
- Sprinkle with sesame seeds and sliced scallion, and serve over warm sushi rice.