Tofu with aubergine caviar and roasted vegetables

‘Tofu is much easier to prepare than chicken. Because you can eat tofu raw, you can taste the marinade and alter it, if necessary. With chicken you just have to wait until it is cooked to see if it tastes good.’ Dutch Masterchef Naresh Ramdjas is right and here is the recipe for the dish he served when Tofupedia was launched.

Starter / Serves four / 60 minutes


1 aubergine – 2 cloves garlic, thinly sliced – olive oil – salt and pepper – 1/4 cauliflower, thinly sliced  – 1 block tofu (250 g), in 5 mm-thick slices – 200 ml water – 1 Tbsp. white miso – 50 g chestnut mushrooms, sliced - 2 Roseval potatoes, sliced – cornflour – sunflower oil – 1/2 little gem lettuce, shredded – 4 different-coloured radishes, thinly sliced 

TIP: quick version? Replace the aubergine caviar with hummus or baba ganoush


1. Halve the aubergine lengthways and cut square shapes in the flesh, making sure you do not pierce the skin. Put the slices of garlic into the slits you have cut in the aubergine. Sprinkle the aubergine with olive oil, season with salt and pepper and wrap in aluminium foil. Put in an oven preheated to 180°C. After 40 minutes, remove from the oven and scoop the flesh out of the skin.

2. Meanwhile, sprinkle the slices of cauliflower with some olive oil, salt and pepper. Roast them with the aubergine for 30 minutes in the oven at 180°C.

3. Add miso to the water and bring to the boil. Gently boil the tofu for 15 minutes, so it absorbs the salty taste. Remove the tofu from the pan, rinse under the tap and leave to dry.

4. Heat some oil in a frying pan and fry the mushrooms until they are light brown. Add salt and pepper and put them and the aubergine flesh in a food processor. Blend until it becomes a purée.

5. Boil the potato slices al dente in salted water, drain and then fry them in olive oil.

6. Heat a thin layer of sunflower oil in a frying pan. Coat the tofu in some cornflour and fry each side of the tofu for two minutes until nicely golden. Fry the lettuce in the oil, to which you have added some salt and pepper.

7. Spread the aubergine caviar on a plate. Put the potatoes and vegetables on top, then the tofu, and finish with the radishes.