Perfect vegan side salad for Asian inspired meals. Simple yet full of flavour, caramelised eggplant with tofu and asparagus is magically tied together with a luxuriously creamy miso dressing.
Cut the eggplant into long wedges that are approximately 5 cm long and 2-3 cm thick. Brush eggplant with olive oil and season with salt.
Wash asparagus, snap off the woody ends and give a little rinse under water.
Cut tofu into 1.5 cm thick slices and brush with olive oil on both sides.
Preheat a grill pan over medium - high heat.
Place eggplant on grill pan and grill for 1 ½ - 2 minutes each side until tender on inside and caramelised on the outside. Remove from pan and set aside for assembly.
Add asparagus and grill for approximately 3 minutes until tender and charred. Remove from pan and set aside for assembly.
Add tofu and grill for approximately 1-2 minutes on each side. Remove from pan and set aside for assembly.
Wash cilantro (coriander) well, trim roots and roughly chop leaves.
Salad Dressing
In a small mixing bowl add miso paste, tahini and warm water and mix well together to combine.
Add rice wine vinegar, maple syrup and sesame oil to paste and mix well.
Assembly
Use a large serving plate, layer grilled eggplant, tofu and asparagus randomly on plate.
Drizzle half the miso dressing over salad and keep the remaining in a small bowl on the side.
To serve, sprinkle chopped cilantro (coriander) and pepitas over salad.
Notes
Miso paste and tahini are thick therefore using warm water will help dilute and create smoother consistency.
Don’t dress the salad with dressing as it may overwhelm the salad. Use half the dressing and keep the other half in small bowl for dipping.
A great vegetarian side salad with warm bowl of noodles