I sea miso eggplant salad with tofu and seaweed chips
Seaweed is such a healthy vegetable that some people really don’t get enough off. The seaweed chips making eating seaweed super easy and pair perfect as a side dish next to this delicious asian salad.
By Jenny Lu from @jengoesnuts
- Seamore’s Original Seaweed Chips
- 120g uncooked brown rice
- 2 handfuls of spinach
- 300g tofu
- 1 egg plant
- 1 can of corn
- 1/2 cucumber
- 2 tbs tahini
- marinated ginger
- 2 big tbsp miso paste
- 3 tbsp dark soy sauce
- 2 tbsp tahini
- salt & black pepper
- 1 tbsp maple syrup
- 1 tbsp rice syrup
- 1,5 tbsp sesame oil
- Cook the brown rice according to the packaging instructions. In the mean time whisk all the miso sauce ingredients together. We will use this both for the tofu as for the eggplant! Cut the tofu into cubes and press out as much liquid as possible. Then let the tofu marinate in the sauce for at least 1 hour in the fridge. Reserve some sauce for the eggplant.
- Slice the eggplant in half and score it with a knife. Then steam the eggplant for 10 minutes in a pan with water. Add the miso sauce on the steamed eggplant and let it bake in a preheated oven for about 30 minutes. Also let the tofu bake in the oven for 20 minutes (so first the eggplant 10 min, then add tofu).
- To make the salad: add brown rice, spinach, corn, cucumber in a bowl. Then add the eggplant and top with tofu. Serve with the seaweed chips & a fat drizzle of tahini. Optional to add marinated ginger as well. Enjoy! 💚
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