Aubergine with tofu
Ingredients (serves 1)
  • 80 g tofu
  • ½ aubergine
  • 50 g mushrooms
  • 25 g peeled and toasted hazelnuts or walnuts
  • Chives
  • Wine vinegar
  • Extra virgin olive oil
  • Soy sauce
  • 1. To make the vinaigrette chop the nuts and the chives. In a bowl, mix the vinegar, soy sauce, chives, and chopped nuts. Add a splash of olive oil and stir well.
  • 2. Cut the tofu into small pieces and arrange on a plate. Dress with the nut vinaigrette and leave to marinate for thirty minutes.
  • 3. Place the half aubergine, cut lengthwise, in a container suitable for microwave cooking. Add two table-spoons of water, cover, and cook for three to four minutes at maximum power.
  • 4. Take out of the microwave and separate the pulp from the skin of the aubergine with a spoon and cut it into large pieces.
  • 5. Wash and chop the mushrooms (if necessary). Sauté in a non-stick frying pan with a few drops of olive oil over medium heat. Set aside.
  • 6. Brown the aubergine over high heat in the same frying pan with a few drops of olive oil.
  • 7. Serve the aubergine on a plate with the mushrooms and marinated tofu on top.