Miso Aubergine and Soya Tofu Quinoa

There are days that I crave something different in non-Indian food. I am a big fan of vegetables. So whilst in lockdown, as everyone, I tried making this simple, yet super delicious dish with all my favourite Asian flavours – lots of soya, garlic, chilli and some sweetness from honey! It is such an easy recipe, perfect for a day you do not want to spend long in the kitchen figuring what to cook. Even if you are not a big aubergine fan, this one is hard to resist! I have paired it with a stir fried quinoa, but you can pair it with fried rice or noodles of your choice!

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Total cook time: 45 minutes

Servings: 2


For Miso Aubergine:

  • 5 baby aubergines (or 2 regular sized aubergines sliced in quarters!)
  • 2 tsp miso paste (I used Yutaka White Miso paste from my local Asian store, but you can use any brand you have access to!)
  • 1 tbsp light soya sauce
  • 2 tsp honey (you can also use Agave or Regular Sugar syrup as an alternative)
  • 1 tsp sesame seeds (for garnish)
  • 1 spring onion greens (for garnish)
  • Salt to remove excess water

For Soya Tofu Quinoa:

  • 60 gms quinoa (boiled in salted water and drained)
  • 120 gms Firm Tofu cut in cubes (I used Cauldron Vegan Organic Tofu)
  • Vegetables:
    • 10-12 green beans (sliced)
    • 1 spring onion (sliced)
    • You can also use: Broccoli, Shallots, Carrots, Peppers or any other vegetables you have at home
  • 4-5 garlic cloves (chopped)
  • 1 green chilli (chopped) (or more if you want it spicy!)
  • 1 inch ginger (grated)
  • 2 tbsp light soya sauce
  • 1 tbsp vinegar
  • 1 tbsp sesame oil (or olive oil)
  • Salt to taste (if required)


For Miso Aubergine

  1. Pre-heat the oven at 200 degree celsius.
  2. Sprinkle salt over the sliced aubergine and let it sit for 10-15 minutes until it releases water.
  3. Use a tissue to soak up the excess water.
  4. Using a knife, score a diamond pattern

4. In a bowl, mix the miso paste, soya sauce, honey (or alternative).

5. Place the sliced aubergines on a baking tray lined with foil and brush the mixture on it.

6. Leave the aubergine in the oven for about 30-35 minutes or until it has started to brown and gets tender.

7. While this is cooking, you can prepare the Soya Tofu Quinoa (below).

Soya Tofu Quinoa

  1. In a non-stick pan, heat the sesame oil (or olive oil).
  2. Once hot, add the chopped green chillies, garlic and cook for 1 minute on medium heat.
  3. Add the cut tofu and cook for about 5-6 minutes or until the tofu starts to brown. Keep stirring to allow the tofu to evenly brown.
  4. Next, add the beans and spring onion and cover with a lid and cook for a further 5-6 minutes until the beans have softened. I like my beans slightly crunchy but you can cook it longer if you want them very soft.

5. Add the soya sauce and vinegar and stir.

6. Add the boiled quinoa and salt (if required) and mix it cooking for a further 1-2 minutes.

7. Garnish with sesame seeds and spring onion greens and enjoy with the Miso Aubergine!

Hope you enjoy this!


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