You may have read our recent well-being guide to sleep by our Glasshouse nutritionalist, Danielle Heyhoe. Well, you might now be in the mood for putting Danielle’s nutritional advice into some kitchen action. Here she introduces a delicious vegan recipe; warm grilled aubergine served with a smooth sesame tofu mousse. Read on for the recipe…
We’re entering a new season, which means it’s time to try new foods. If you don’t like the sound of ‘tofu’ or ‘soy,’ this is the place to start.
Tofu is often an undervalued source of protein. Little do most of us know, but tofu is one of the few plant-proteins that consist of all essential amino acids. It is a complete protein, meaning it doesn’t need to be eaten alongside any other protein sources. So eat up!
This particular recipe is great for canapé platters at parties, or as an afternoon snack. You can also dip crudités into the sesame tofu mousse, or spread it over crackers. Keep the mousse in the fridge for up to 5 days.
150g organic fresh tofu
1½ Tbsp unhulled tahini
2 tsp extra virgin olive oil
2 spring onions
Black sesame seeds
- Preheat the oven at 180 degrees.
- Using a shape knife, slice the aubergine diagonally, about 2 centimetres wide.
- Place the sliced aubergine on a lined tray and brush each slice with olive oil.
- Place the tray in oven and roast for 15 minutes.
- Meanwhile, in a small bowl blend together the tofu, tahini, oil, salt, and white pepper. Season to your liking.
- Prepare the spring onions by slicing them diagonally.
- When the aubergine is golden, remove it from the oven.
- To assemble, dollop a big spoon of tofu mixture on each slice of aubergine. Top with spring onions, coriander leaves, and black sesame seeds.
Recipe and images: Danielle Heyhoe