I first made this dish after a work colleague recommended that I bake tofu instead of fry it. It’s not as though I had never baked tofu before – I used to often make a Heidi Swanson recipe (from Super Natural Everyday) that called for baked tofu and pumpkin together – but I had forgotten the delicious texture and chewiness it takes on when baked. It almost turns into a whole other ingredient all together!
Wait… Another eggplant recipe? Excuse me friends! When I starting making this, it was the beginning of December, eggplants had just come in season here in Melbourne and I was eagerly cooking them in every way possible. I adore baked eggplant – so it easily found its way into this as well! Tamari roasted eggplant is reminiscent of Japanese miso eggplant – tender and flavoursome. I know if you give this one a go you’ll forgive me for all my eggplant love at the moment!
This is what I’ve coined my “lazy stirfry” technique – no standing at the stove frying tofu required, and added benefit of caramelised roasted onions and carrots. Also super flexible, subbing in some other vegetables when in season (and adjusting cooking times). This version has double the onion, finishing it with spring onions as well as the roasted. I’ve also topped this dish with fresh basil, and no regrets there!
Tender eggplant and tofu are a match made in heaven, and with some of your favourite rice or noodles this is hands-off weeknight cooking at its best! I hope you enjoy this dish as much as I do, and that it helps take the strain off the back-to-work blues. Hey, food fixes everything! Xx
Double Onion Baked Tofu with Eggplant
I prefer tamari as it is traditionally fermented and gluten free, you can use soy sauce in a pinch though. A bit of fresh basil or coriander to finish wouldn’t go astray here either!
Serves 2-4.
Prep time: 5 min
Cook time: 25 min
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Double Onion Baked Tofu with Eggplant
350g | 1 medium eggplant, cut into 2-3cm chunks
150g | 4 small carrots, cut into 1cm wide batons
250g | 2 medium brown onions, cut into eighths lengthways
250g firm tofu, cut into 2cm cubes
2 cloves garlic, finely chopped
40ml | 2 tbls olive oil
80ml | 1/3 cup tamari or soy sauce
1 tsp sesame oil
4-5 spring onions, greens and whites finely chopped
Toasted almonds, roughly chopped, to finish (optional)
Fresh basil or coriander, to finish (optional)
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Set your oven to 200C.
Toss the eggplant, carrot, brown onion and tofu into a deep sided roasting pan.
In a small bowl, whisk together the oils, tamari and garlic. Season well with black pepper, to your taste.
Pour the sauce over the prepared veg and tofu and toss well with you hands, ensuring everything is well coated.
Bake in the oven for 25-30min till eggplant is tender, and tofu has browned. Season with salt and more pepper, if desired.
To serve, generously sprinkle with spring onions basil and toasted almonds, if using. Great alongside your favourite rice or grain, or as part of a larger spread.
Leftovers will keep for 3-4 days, preferably reheated in the oven.
