Ingredients

The following ingredients have 4 Servings
  • 2 large Japanese eggplants ( or 1 large regular), diced (if using Japanese, you can leave the skin on)
  • 10oz extra firm tofu, patted dry and diced
  • 2 tbsp miso paste
  • 2 tbsp maple syrup
  • 2 tbsp gluten free soy sauce
  • 1/4 cup tahini
  • 2 tsp grated fresh ginger
  • 2 tbsp water
  • 4 tbsp sesame seeds (here we used a combination of black and white)
  • Steamed, rice, quinoa, or veggie noodles

Instruction

  • Preheat the oven to 400F. Line a large baking sheet with parchment paper 
  • Place the diced eggplant and tofu in a large bowl. Set aside
  • In a medium bowl, whisk together the miso, maple syrup and soy sauce until well combined. Add the tahini, ginger and water and whisk again, until creamy. Pour over the eggplant and tofu, add the sesame seeds and toss well
  • Transfer to the lined baking sheet and bake for 25 minutes. Serve with rice, quinoa or noodles