Miso madness: Tofu, butternut squash, eggplant & red cabbage

2 Sep

And we’re back. Man is currently away, so during these times Woman tends to have dinners that consist largely of yoghurt and vegetables, but this week I’m making an effort.

After a weekend in Paris on a diet that was about 50% cheese, bread and red wine, I felt like something a little less… well, basically something with a vegetable.

(So these measurements are for one – but you should take into account that I basically drink this miso sauce in the process of making it. I love umami so much).

Miso sauce

  • 2 cloves garlic
  • 3 tsp miso paste
  • 2 tsp tamari/soy sauce
  • 2 tsp lemon juice


  • 1/3 block of silken tofu
  • 3 cm chunk of red cabbage, thinly sliced
  • 4cm chunk of butternut squash, sliced about 4mm
  • 1/3 of medium eggplant, sliced into discs

There’s lots of veg in here because I forgo’ed noodles or rice and such.

So, prepare sauce by whisking all together.

Slice tofu into 1.5cm slices and put on clean kitchen or paper towels to drain.

Fry the squash and eggplant in a sprinkling of veg oil.

Arrange the red cabbage on plate, stack up the cooked veg and top with the raw silken tofu. Drizzle sauce over all.

Eat alone and  be impressed with the effort you make for yourself. Feel worthy and satisfied with the world as a whole.

Estimated cost: £1.20

Musical accompaniment: Antony and the Johnsons


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