the taste space

Lemon Miso Tofu and Eggplant

Posted in Mains (Vegetarian) by Janet M on October 16, 2010

I find most food bloggers have very positive opinions about their food. They generally always love it.

Personally, I try to share recipes that I have loved, as well as normal, and the not-as-great ones. It helps to gauge how great I think the great recipes are. I also keep a list of my favourites for easy identification. I got a bit of flack for calling my Turkish bulgur salad with pomegranate and almonds the best salad ever, but truth be told, it was also called the best salad ever from the blog that I found it on. It also deserves the title. :)


I like to try other food bloggers’ favourite recipes. A while back, Ashley listed her favourite tofu dishes, and I was eager to try her Lemon Miso Tofu and Eggplant, adapted from the Rebar cookbook. With a lemon, miso and wasabi dressing (I substituted Aleppo chili flakes), I knew it would be tasty.  The key is to press your tofu so it can absorb a lot of the marinade. As Ashley suggested, I made this with an overnight marinade for the tofu. I used the same dressing for the eggplant the following day, and in no time, it was ready to be baked for a quick meal.  I preferred the tofu with the marinade the most, but it also worked well with the eggplant. Feel free to use your favourite vegetable. A good, tasty tofu recipe.


This is my submission to Ricki and Kim’s vegan SOS challenge featuring sesame, to My Kitchen, My World, featuring Japanese dishes this month, and to Tasty Tofu Treats hosted by Seduce Your Tastebuds.

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