Miso-Glazed Eggplant with Tofu and Shiitake

"A Japanese-inspired vegetarian main dish that pairs well with a Kale, couscous, and Tofu salad with Carrot-Ginger dressing. The dish should complement the fresh and vibrant flavors of the salad, incorporating traditional Japanese ingredients and flavors, and be fully vegetarian."

DG-2815834

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5/24/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Savory miso-glazed eggplant roasted with shiitake mushrooms and marinated tofu cubes, paired with a vibrant kale, couscous, and edamame salad for a protein-rich meal.

vegetarian protein roasted umami gluten-free

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Name: Miso-Glazed Eggplant with Tofu and Shiitake
Yield: 4
Ingredients: 2 medium Japanese eggplants, halved lengthwise; 1 cup shiitake mushrooms, stems removed and sliced; 1 block firm tofu, cut into 1-inch cubes; 2 tablespoons white miso paste; 1 tablespoon soy sauce; 1 tablespoon mirin; 1 teaspoon grated fresh ginger; 1 tablespoon sesame oil; 1 teaspoon maple syrup or honey; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; 1 cup shelled edamame; 2 cups chopped kale; 1 cup cooked couscous

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