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Teriyaki-roast aubergine, edamame & tofu flatbreads

Teriyaki-roast aubergine, edamame & tofu flatbreads

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

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VegetarianHigh protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

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  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


2,048kJ/ 490kcals



Saturated Fat












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