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This comforting and nourishing meal of Spicy Aubergine & Tofu in Black Bean Sauce uses a variety of spices and flavours, like grated ginger, Thai red chilli and chilli flakes, to make a warm and hearty, yet healthy, dish. This delicious recipe is vegan, so it’s suitable for all.
Add some spice and excitement to your aubergines and tofu chunks by cooking them with a rich selection of spices and seasoning. Along with some of my favourite spices, this recipe uses a variety of different flavours, like gluten free soy sauce, balsamic vinegar and coconut sugar, to make a delicious main meal. This Spicy Aubergine & Tofu in Black Bean Sauce is also great for protein – black beans are an excellent source of vegan protein.
Other Recipes Like This…
If you’re looking for more warm and comforting recipes like this, my Kidney Bean Curry, Butter Beans Curry and Black Eyed Beans Curry – all of which are simple recipes rich in vegan protein – are great choices.
For more aubergine recipes, have a look at my Vegan Grilled Aubergine Boats.
Heat 1 tbsp of olive oil in a wok or pan
Add aubergine cubes and cook on high heat turning occasionally and sprinkling water over the aubergine to keep it moist
Whilst that cooks, prepare your stock dissolving the stock cube in 100ml hot water
Add to this water your soy sauce, balsamic & chilli flakes
Cut your tofu into cubes or strips
By then your aubergine is cooked so set aside together with the tofu
Heat 1 tbsp coconut oil in your wok or pan high heat
Fry your garlic & ginger
Add 1/2 your chopped red chilli
Add your stick water
Add your black beans with its waters (aquafaba)
Add aubergine & tofu, mixing well and still on high heat
Add coconut sugar
Add corn flour to thicken the water a little
Ready to serve, garnish with remaining chillies & spring onions
Ingredients
Directions
Heat 1 tbsp of olive oil in a wok or pan
Add aubergine cubes and cook on high heat turning occasionally and sprinkling water over the aubergine to keep it moist
Whilst that cooks, prepare your stock dissolving the stock cube in 100ml hot water
Add to this water your soy sauce, balsamic & chilli flakes
Cut your tofu into cubes or strips
By then your aubergine is cooked so set aside together with the tofu
Heat 1 tbsp coconut oil in your wok or pan high heat
Fry your garlic & ginger
Add 1/2 your chopped red chilli
Add your stick water
Add your black beans with its waters (aquafaba)
Add aubergine & tofu, mixing well and still on high heat
Add coconut sugar
Add corn flour to thicken the water a little
Ready to serve, garnish with remaining chillies & spring onions
