Roasted Eggplant, Tofu Noodle Salad with Edamame Beans 

This Asian-inspired vegetarian salad is light, fresh and packed with flavour and different textures. Tofu and eggplant are roasted in a sweet, salty, umami sauce and served with crisp vegetables, vermicelli noodles, protein-rich edamame beans and tangy, fresh dressing. 

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Prepare the marinade for the tofu and eggplant (store in an airtight container in the fridge). 


Ingredients:

  • 3 Tbsp olive oil
  • 2 Tbsp tamari
  • 2 Tbsp sweet chilli sauce
  • 1 Tbsp white miso paste
  • 1 Tbsp ginger (grated)
  • 1 garlic clove (crushed)


Method:

  1. Add all of the ingredients to a container and mix well to combine. 

 

Prepare the dressing (store in a glass jar in the fridge). 


Ingredients:

  • 3 Tbsp rice wine vinegar
  • 1 Tbsp tamari 
  • 1 Tbsp sweet chilli sauce
  • 2 Tbsp fish sauce
  • 1 Tbsp olive oil


Method:

  1. Add all of the ingredients to a glass jar and shake well to combine. 
  • This salad is served best with the tofu and eggplant fresh out of the oven.

  • We like to cook vermicelli noodles by adding them to a large bowl, pouring over some boiling water and letting them sit for 3-5 minutes before rinsing them under cold water.

  • Rinsing the noodles under cold water stops the noodles from going gluggy and sticky together.

Vegetables

  • Swap out the cos for finely sliced cabbage.

  • Add some cucumber, carrot or capsicum to the salad.

  •  Add some mint or Vietnamese mint to the salad.

 

Protein

  • Swap out the tofu for chicken or salmon. 

 

Other

  • Swap out the cashews for peanuts.

  • Add some crispy shallots. 

 

Ingredients

Roasted tofu and eggplant

  • 300g tofu (cut into cubes)
  • 2 eggplants (cut into cubes)
  • 3 Tbsp olive oil
  • 2 Tbsp tamari
  • 2 Tbsp sweet chilli sauce
  • 1 Tbsp white miso paste
  • 1 Tbsp ginger (grated)
  • 1 garlic clove (crushed) 


Salad

  • 100g vermicelli noodles
  • 1 tsp sesame oil 
  • 1 cup edamame beans
  • 120g baby cos or mixed leaf lettuce
  • ½ cup coriander (roughly chopped)
  • ⅓ cup roasted cashews (roughly chopped)


Dressing

  • 3 Tbsp rice wine vinegar
  • 1 Tbsp tamari 
  • 1 Tbsp sweet chilli sauce
  • 2 Tbsp fish sauce
  • 1 Tbsp olive oil
Method
  1. Preheat the oven to 200 degrees fan bake.

  2. Add the olive oil, tamari, sweet chilli, miso, ginger and garlic to a small bowl and mix well to combine.

  3. Add the tofu and eggplant to a large baking tray and pour over the sauce; toss well to make sure everything is coated.

  4. Pop in the oven to roast for 30-35 minutes until golden brown and caramelised.

  5. While the veggies are roasting, cook the noodles and edamame beans as per packet instructions. Rinse the noodles under cold water once cooked, and drizzle over about a teaspoon of sesame oil to prevent them from sticking together.

  6. To make the dressing, add all of the ingredients to a glass jar and shake well to combine.

  7. Once the tofu and eggplant are cooked you can assemble the salad. Add the lettuce to a large bowl or platter, then add the noodles, roasted eggplant and tofu, edamame beans, roasted cashews and coriander.

  8. Pour over the dressing and toss well before serving.

 

Variations

Vegetables

  • Swap out the cos for finely sliced cabbage.

  • Add some cucumber, carrot or capsicum to the salad.

  •  Add some mint or Vietnamese mint to the salad.

 

Protein

  • Swap out the tofu for chicken or salmon. 

 

Other

  • Swap out the cashews for peanuts.

  • Add some crispy shallots. 

 

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