Roasted Eggplant with Coconut-Lime Rice, Glazed Tofu and Seed Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Score the flesh of the eggplants diagonally without cutting through the skin. Rub them with 1 tablespoon olive oil, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Place cut side up on a tray and roast for 28 to 32 minutes, until tender and golden.

2. 2

   Meanwhile, cook the jasmine rice. In a medium saucepan combine the rice, coconut milk, water, a pinch of salt, and the zest of 1 lime. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest covered for 10 minutes before fluffing.

3. 3

   For the tofu, mix in a bowl 2 tablespoons tamari, the date syrup, grated garlic, ginger, and ground cumin. Add the tofu and toss gently to coat.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the tofu for 6 to 8 minutes, turning until the edges are caramelized. Pour the remaining marinade into the skillet and cook 1 to 2 minutes more, until the tofu is glazed and glossy.

5. 5

   Make the seed crumble. In a small skillet over medium heat, toast the pumpkin seeds, sunflower seeds, and shredded coconut for 3 to 4 minutes, stirring constantly. Add 1 chopped garlic clove, cook for 30 seconds, then remove from the heat. Mix with half of the cilantro, a pinch of salt, and 1 teaspoon lime juice.

6. 6

   In a small bowl, mix the remaining 1 tablespoon tamari, the remaining 1 tablespoon olive oil, the juice of the remaining lime, the scallions, and the remaining chopped garlic to make a light dressing.

7. 7

   To serve, divide the coconut-lime rice among 4 plates. Set half a roasted eggplant on each plate, add the glazed tofu, drizzle with the dressing, and finish with the seed crumble and the remaining cilantro.

8. 8

   Serve immediately, with a little extra lime zest and black pepper on top if desired.