Teriyaki-roast aubergine, edamame & tofu flatbreads

Name: Teriyaki-roast aubergine, edamame & tofu flatbreads
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 1 Essential Aubergine, cut into 2.5cm chunks; 100 g pack Yo! Sweet & Sticky Teriyaki; 2 tsp Essential Olive Oil; 150 g frozen Essential Edamame Beans; 100 g firm silken tofu; 1 Essential Lime, juice, plus wedges to serve; 10 g Clearspring Sushi Ginger, finely chopped, plus 1 tsp pickling liquid; 2 Essential Wholemeal Tortilla Wraps; 1 tbsp Good4U Salad Topper Super Seeds; 25 g pack coriander, leaves only

Essential vegetables make a delicious base for this easy, vegetarian, midweek recipe.

5 out of 5 stars(1) Rate this recipe

VegetarianHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 Essential Aubergine, cut into 2.5cm chunks
½ x 100g pack Yo! Sweet & Sticky Teriyaki
2 tsp Essential Olive Oil
150g frozen Essential Edamame Beans
100g firm silken tofu
1 Essential Lime, juice, plus wedges to serve
10g Clearspring Sushi Ginger, finely chopped, plus 1 tsp pickling liquid
2 Essential Wholemeal Tortilla Wraps
1 tbsp Good4U Salad Topper Super Seeds
¼ x 25g pack coriander, leaves only

Method

Preheat the oven to 220ºC, gas mark 7. Put the aubergine on a parchment-lined baking tray and drizzle with the teriyaki sauce and 1 tsp oil. Toss the aubergine to evenly coat each piece, then roast for 20-30 minutes, until browned and tender, turning halfway through.
Meanwhile, bring a small pan of water to the boil. Cook the edamame beans for 2-3 minutes, then drain and plunge into cold water. When the beans are cool, tip them into the bowl of a food processor or high-speed blender with the tofu, lime juice, the pickling liquid from the ginger and the remaining 1 tsp oil. Whizz until smooth. Taste, season and whizz again.
Warm the wraps according to pack instruction, then spread the edamame mixture on top, followed by the aubergine chunks, seeds, coriander and sushi ginger.

Cook’s tip

Use the leftover teriyaki sauce in a veg-packed stir fry with brown rice noodles. Peppers, salad onions, mushrooms, and broccoli would all work well, but use any veg that you have available. Top with toasted sesame seeds.