Spicy Aubergine & Tofu in Black Bean Sauce

Spicy Aubergine & Tofu in Black Bean Sauce

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.

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Prep Time7 minsCook Time8 minsTotal Time15 mins

Ingredients
 2 tbsp coconut oil
 1 large aubergine cut in cubes (without skin)
 1 low salt stock cube
 1 tbsp gluten free soy sauce
 100 ml water
 1 tbsp balsamic vinegar
 1 tsp chilli flakes
 1 tsp chopped garlic (2 cloves)
 2 tsp grated ginger (4cm roughly)
 1 long Thai red chilli
 1 packet firm tofu (same amount as aubergine)
 1 tin organic black beans
 1 tbsp coconut sugar
 1 tbsp corn flour
 chopped spring onions for garnish

Method
1

Heat 1 tbsp of olive oil in a wok or pan

2

Add aubergine cubes and cook on high heat turning occasionally and sprinkling water over the aubergine to keep it moist

3

Whilst that cooks, prepare your stock dissolving the stock cube in 100ml hot water

4

Add to this water your soy sauce, balsamic & chilli flakes

5

Cut your tofu into cubes or strips

6

By then your aubergine is cooked so set aside together with the tofu

7

Heat 1 tbsp coconut oil in your wok or pan high heat

8

Fry your garlic & ginger

9

Add 1/2 your chopped red chilli

10

Add your stick water

11

Add your black beans with its waters (aquafaba)

12

Add aubergine & tofu, mixing well and still on high heat

13

Add coconut sugar

14

Add corn flour to thicken the water a little

15

Ready to serve, garnish with remaining chillies & spring onions

Ingredients

Ingredients
 2 tbsp coconut oil
 1 large aubergine cut in cubes (without skin)
 1 low salt stock cube
 1 tbsp gluten free soy sauce
 100 ml water
 1 tbsp balsamic vinegar
 1 tsp chilli flakes
 1 tsp chopped garlic (2 cloves)
 2 tsp grated ginger (4cm roughly)
 1 long Thai red chilli
 1 packet firm tofu (same amount as aubergine)
 1 tin organic black beans
 1 tbsp coconut sugar
 1 tbsp corn flour
 chopped spring onions for garnish

Directions

Method
1

Heat 1 tbsp of olive oil in a wok or pan

2

Add aubergine cubes and cook on high heat turning occasionally and sprinkling water over the aubergine to keep it moist

3

Whilst that cooks, prepare your stock dissolving the stock cube in 100ml hot water

4

Add to this water your soy sauce, balsamic & chilli flakes

5

Cut your tofu into cubes or strips

6

By then your aubergine is cooked so set aside together with the tofu

7

Heat 1 tbsp coconut oil in your wok or pan high heat

8

Fry your garlic & ginger

9

Add 1/2 your chopped red chilli

10

Add your stick water

11

Add your black beans with its waters (aquafaba)

12

Add aubergine & tofu, mixing well and still on high heat

13

Add coconut sugar

14

Add corn flour to thicken the water a little

15

Ready to serve, garnish with remaining chillies & spring onions

Spicy Aubergine & Tofu in Black Bean Sauce

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