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YUMMY Miso Eggplant with Tofu, Cashews & Rice Salad | Vegetarian Recipe

YUMMY Miso Eggplant with Tofu, Cashews & Rice Salad

Daisy used Tofu because she’s a vego but you can use whichever protein takes your fancy!

Serves 4

1 x cup brown rice (not cooked)
350g Firm Tofu or protein of choice
1 x eggplant
40g raw unsalted cashew nuts
35g red miso paste
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 tablespoon extra virgin olive oil
2 x garlic cloves
10g peeled fresh ginger
20g sesame seeds
2 x carrots
150-200g purple cabbage
1 x small red onion
1 tablespoon apple cider vinegar
2 tablespoons tahini (plus water)

Place rice in a pot with 2 cups of room temp water and a pinch of salt, bring to boil, lower heat and simmer until all the water is absorbed, remove from heat and cover with a clean tea towel.
Meanwhile, prepare your tofu (or other protein) and eggplant into bitesized pieces.
Place onto a large lined baking tray, with the cashew nuts. (I use the MasterPro reusable silicon mats).
Using a hand blender blitz the miso paste, rice vinegar, maple, olive oil, garlic and ginger into a sauce (if you don’t have a blender you can grate the ginger and garlic and whisk into the liquid). (Option: make double the sauce and use for extra drizzle later when plating up).
Drizzle the sauce over the eggplant, tofu and cashews, get your hands in and give it a good mix around.
Sprinkle with sesame seeds.
Bake at 180c for around 25-35minutes, or until the protein and eggplant are cooked through.
While the tray is in the oven. Finely shred the carrots, cabbage and red onion, with a mandoline slicer if you have one and stir the apple cider vinegar through.
Mix the shredded veggies with the rice. Combine tahini with enough water to make it runny.
Plate everything up, serve, and ENJOY! x

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