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Crispy Soy Tofu, Aubergine & Rice

Step 1 of 6 · Recipe makes 4 portions

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Start by adding the aubergine slices to a large mixing bowl. Add 2 tbsp of soy sauce, ½ tbsp honey and 1 tbsp of rapeseed oil, toss to evenly coat. Place the aubergine on 1-2 foil lined baking trays – try and evenly distribute the pieces so they aren’t on top of each other. Pop in the oven for 20 minutes.

For this step

2 aubergines, sliced into 1 cm circles ((£0.69x2)=(£1.38))

5 tbsp soy sauce

2 tbsp rapeseed oil