sticky ginger tamari tofu & eggplant

serves 3 with a side of grain of liking
preparation time
20 minutes
cooking time
60 - 70 minutes


  • 1 medium sized eggplant (350g)
  • 375g organic non gmo hard tofu
  • 4 tablespoons tamari
  • 3 tablespoons extra virgin olive oil
  • 2.5 tablespoons pure honey (maple for vegans)
  • 1 tablespoon black sesame seeds
  • 2 tablespoons grated fresh ginger
  • 1/2 cup raw cashew nuts
  • 1/4 cup sliced spring onions, green ends


Pre-heat oven to 200c fan forced.

Chop eggplant and tofu into cubes around 2 to 3 cm in size. Place in a baking dish and toss with tamari, honey, ginger and extra-virgin olive oil. Season with pepper and place in the oven to bake for 50-60 minutes removing every 20 minutes to toss.

Add sesame seeds and the cashews at the 60 minute mark and toss through coating them in the marinade. Increase the temperature to 220° and place back in the oven for another 10 to 15 minutes. Once everything is lovely and sticky and golden remove from the oven. To serve, top with sliced shallots with a side of brown rice and some easy greens.