Aubergine and tofu with peanut sauce
Cut aubergine into 1cm thick slices.
Lightly salt the aubergine and then leave between sheets of kitchen paper for 15mins to dry.
Grill aubergine in batches with coconut oil until slightly browned.
In another pan fry the tofu until crispy – using tamari sauce and coconut oil.
Make the sauce up (see below for ingredients) and then heat in pan for a few mins.
Arrange the tofu and aubergine on your plate and top with the hot sauce.
Sprinkle with coriander, sesame seeds and crushed peanuts.
2tbs of Meridian peanut butter (crunchy or smooth)
1/3 can of coconut milk (low fat)
1tbs tamari sauce
pinch of chopped corriander