INGREDIENTS:
½ aubergine
150g tofu
1 tsp miso paste
1 tbsp tamari
1 tsp coconut oil
125g cooked rice
1 inch ginger, grated
1 chilli, finely chopped
½ red pepper, in 1 inch strips
½ small carrot, cut into small batons
4 babycorn, finely sliced
4 mangetout, finely sliced
2 tbsp fresh chives, chopped
1 handful kale, chopped
½ tsp turmeric
½ tbsp tamari
½ tsp maple syrup
Juice or ½ a lime
½ tsp sesame oil
½ tbsp fresh coriander, chopped
METHOD:
- Preheat the oven to 200oc and line a baking tray
- Chop the tofu into 1 inch chunks and mix in a bowl with the 1 tbsp of tamari
- Mix the 1 tsp of miso with tiny bit of water
- Thinly slice the aubergine and cover with the miso (using a pastry brush is best)
- Place the aubergine on tofu and bake for 15-20 minutes until the aubergine has softened
- While they are baking, cook the fried rice
- Heat the coconut oil in a pan over a medium heat
- Add the chives, ginger, red pepper, chilli, carrot, baby corn and mangetout and fry for 5 minutes
- Add the kale, turmeric, tamari and maple syrup and fry for a further 3-4 minutes until the carrots have softened
- Mix in the sesame oil and coriander
- Serve the rice in a bowl with the tofu and aubergine on the side
Turmeric fried rice with aubergine and tofu! Fried rice is such a quick and easy dinner and it doesn’t have to be unhealthy! You can add pretty much any leftover vegetables to to it and it tastes amazing! This is a delicious, naturally gluten free, low fodmap, refined sugar free dinner recipe. This recipe is easily multiplied to feed the whole family!