For a micronutrient dense diet

This dish is a quick one to make, and of course includes my one true love - the mighty aubergine. The baby ones work well in this recipe as they tend to end up much squidgier after sauteing than the larger ones do, but either type would work. As for the tofu, for the love of god don't go with the silken kind (a flavourless abomination, no?), but instead choose smoked or marinated and thank me later. Taifun is a brand offering a range of smoked tofu, and seems to be increasingly available in larger supermarkets, Asian supermarkets, and health food shops. Serve with brown or jasmine rice and a few spears of broccoli.

What's the A to V?

Tofu is a great dairy alternative source of calcium, as well as being a good vegetarian protein and a source of vitamin K. I've used sunflower oil in this recipe which is a great source of vitamin E (fact: it's actually higher in the type of vitamin e we most easily absorb than olive oil is).

Ingredients (Serves 4):

1 aubergine, or 3 of the baby ones, cut into smallish chunks 

1 clove of garlic

20g of peeled ginger

1 red chilli, deseeded and finely diced

200g of smoked tofu, chopped into small cubes

2 tsp's of miso paste

1 tsp of mirin

2 tsp's of soy sauce (or tamari)

50g of spinach

A few decent grinds of pepper

A splash of water, and 1.5 tbsp's of sesame or sunflower oil (to preference)