Tofu with Aubergine, Lentils & Pomegranate

There are some dishes that are best eaten 24 hours after cooking. This is defintely one of them. Not that it doesn't taste great straight out of the oven, but the flavours develop over time as the tofu and aubergine absorb the flavours of the sauce over time. You could substitute the tofu with good quality chick peas, or paneer

Serve with rice, or flatbread, and a large spoonful or two of natural dairy or dairy-free yogurt

Cook once, eat twice

Ingredients

280g firm tofu - diced

2 tablespoons olive oil

1 large onion - finely chopped

1 aubergine - diced

1 jar or tin of cooked lentils - drained

1 teaspoon Chinese five spice powder

1 x 400g tin chopped tomatoes

1 red chili

1 tablespoon light soy sauce

1 tablespoon pomegranate molasses

Method

Heat the oven to 200C

Lay the diced tofu onto a baking tray and bake for 15-20 minutes until starting to crisp

Meanwhile, heat the oil in an ovenproof pan that has a lid. Fry the onion and aubergine until the aubergine starts to brown, then add 2-3 tablespoons of water, cover and reduce the heat

Let the aubergine steam until softened, then add the roasted tofu, along with the five spice and drained lentils

Pierce the sides of the chili to help release more flavour, and add this, and the tomatoes to the pan. Finish by adding the soy sauce and pomegranate molasses. Stir well, cover and place in the oven for 30 minutes, checking that is does not dry out. If it looks a little dry, add a little water

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