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
Method
- 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.
