Turmeric Tofu with Miso Roasted Aubergine

turmeric tofu with miso roasted aubergine

Buddha bowl style dishes like this low fodmap turmeric tofu with miso roasted aubergine is one of my favourite ways of using leftovers. You can add any grain, quinoa, veggies and protein that you have in the fridge, not only do they taste amazing but they look so pretty too!

Miso is one of my kitchen staples, it is a Japanese paste made predominantly from fermented soya beans but can also include rice, barley and wheat. As I am Coeliac I have only ever tried the rice blends, my new favourite is sweet white miso, it’s less salty than brown rice miso and has an amazing sweet, creamy taste!

I gave up eating meat for a while as I when I didn’t have a clue what was still causing my Coeliac-type symptoms I was convinced it one of the culprits. During this time tofu was a recurring source of protein in my meals, especially baked tofu, so I still like to include it in my diet now and again. It is an excellent plant-based source of protein and contains tryptophan which is said to encourage good moods and sleep patterns.

turmeric tofu with miso roasted aubergine


150g firm tofu, pressed (this squeezes the excess water out)

½ tsp turmeric

1 tbsp cider vinegar

1 tsp garlic infused olive oil

125g precooked brown rice

4 radishes

50g broccoli

½ an aubergine

½ tbsp sesame seeds (optional)

½ tbsp coriander (optional)


1 tbsp miso paste (I used sweet white miso)
Juice of ½ a lime

¼ tsp ground ginger

Pinch of chilli flakes


  • Preheat the oven to 200oc and line a baking tray
  • Whisk together the turmeric, vinegar and oil together
  • Cut the tofu into 1 inch cubes, place in a bowl and coat in the turmeric mixture
  • Mix together all the dressing/marinade ingredients
  • Cut the aubergine into 1cm slices, then cut into half moons
  • Brush half of the miso mixture on both sides of the aubergine and lay out on the baking tray
  • Roast the aubergine for 5 minutes before adding the tofu and cooking for a further 15 minutes or until the aubergine starts to brown
  • Steam the broccoli for 5-7 minutes until softened
  • Heat the precooked rice as per instructions
  • Serve the aubergine, tofu, broccoli and rice with the radishes (thinly sliced) and the remaining miso sauce drizzled over
  • Sprinkle over the sesame seeds and coriander if using

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