Spicy Aubergine, Greens & Tofu Rice Bowl

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I know that quite a few people who follow me on IG are involved in Veganuary this year, and though I personally didn’t opt to attempt it (this year), I have still cut down my fish consumption these last few weeks (I’m pescetarian, but mainly eat vegetarian food- I just have a weakness for seafood every few days). Having done so I’ve ended up trying several more vegetarian and vegan meals- including this delicious stir fry.

This meal is relatively cheap to make, the only expensive ingredient is the tender stem broccoli, but feel free to swap it for regular broccoli- I just felt like splashing out, and love the tender stem variety. It’s also a meal crammed with goodness in the colourful veggies, low GI brown rice, and the vegetarian/vegan source of protein that is the tofu. Baking the tofu is much easier than pan-frying, and much healthier than deep-frying; you’ll get the perfect tender, soft interior, but a crispy golden exterior.

Let’s go…

Ingredients (serves 1)

  • 1 baby aubergine, chopped
  • 5-6 Chinese leaves, sliced
  • 1 handful tenderstem broccoli, chopped
  • 1/2 small onion, finely chopped
  • 1 small garlic clove, crushed
  • 1/2 large red chilli, cut into small pieces
  • 150g firm tofu, sliced into 8-10 pieces
  • 1/2-1tbsp soy sauce, to taste
  • Chinese five spice, to taste
  • Salt & black pepper, to taste
  • 50g brown rice (this is the dry weight)

 

Method

  • Preheat the oven to 200*c, and place your tofu onto a baking tray sprayed with a little cooking oil. Season with salt and black pepper, and once the oven is up to temperature throw it in.
  • Meanwhile, boil some water, and place the rice into a small pan with enough of the freshly boiled water to cover. Set this re-boiling as you put the tofu into the oven, and set a timer for 25 minutes.
  • With 10 minutes left on the timer, place the onion, garlic, and chilli into a pan with non-stick spray. Cook over a low heat until the garlic and onion is softened, then add in the aubergine, soy sauce, and five spice, cooking for 3-4 minutes more. Finally, add in the broccoli and Chinese leaves, and cook until tender.
  • When the timer goes off, plate everything up, and dig in…
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2 thoughts on “Spicy Aubergine, Greens & Tofu Rice Bowl

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