I have to be brutally frank here and say that I can’t remember for the life of me where the inspiration for this recipe came from BUT aubergine, tofu and spices have always been a magical combination and the addition of the runny, poached eggs on top makes this dish a real winner for breakfast, lunch or dinner - even my 'died in the wool' carnivore chums have been known to ask me for the recipe! I challenge all to not get this recipe firmly into the 'regular eats' folder! —Fiona Kirk
slices firm tofu (2-3cm thick)
sweet chilli sauce
level teaspoon ground ginger
light soya sauce
thick slices aubergine
light olive oil
sea salt crystals and freshly ground black pepper
large free-range eggs
large handfuls fresh spinach leaves
In This Recipe
Toss the sesame seeds in a pan over a medium heat until toasted and set aside (don’t take your eye off them as they burn very quickly).
Wrap the tofu slices in kitchen paper and press firmly to absorb most of the water.
Mix the chilli sauce, ginger, coconut oil and soy sauce and paint both sides of the tofu slices then put them under a hot grill or on a griddle pan. Cook, turning regularly until they are nicely browned.
Coat both sides of the aubergine slices with oil and season with salt and pepper before grilling or griddling as per the tofu. Turn regularly until cooked through and nut brown on both sides.
Keep the aubergine and tofu warm while you poach the eggs.
Quickly rinse the spinach leaves, microwave or steam until just wilting then dry the leaves in plenty of kitchen paper.
To serve, put the aubergine slices on a warmed plate followed by the tofu, the spinach, the sesame seeds and finally the poached eggs.