Honey-Glazed Tofu with Beet Purée, Roasted Mushrooms, and Eggplant Crisp
This dish started with a trip to the farmer’s market, where the deep purple of late-season eggplants and the vibrant reds of fresh beets caught my eye. A few days later, with some tofu and mushrooms already waiting in the fridge, it all started to come together. This recipe is a great way to make use of what you have and stop you from being so quick to toss older vegetables in the fridge. It took a while for me to use the Japanese eggplant!
The beets were roasted and blended into a smooth, earthy-sweet purée. The eggplant was sliced thin and baked until golden and crisp around the edges. Tofu was pressed and roasted until perfectly crisp, then tossed in a sticky glaze of honey and soy sauce. Mushrooms, slightly forgotten in the back of the fridge, got a second life in the oven with olive oil and ras el hanout—a North African spice blend that adds warmth, complexity, and just a hint of spice I love cooking with.
What came together was a dish full of contrast and character: soft and crisp, sweet and savory, humble and elegant. It’s proof that a few fresh ingredients and some leftovers can become something unexpected and deeply flavorful. Whether served as a starter, a shared small plate, or the centerpiece of a plant-based meal, it delivers on texture, color, and bold flavor, with just the right touch of comfort and creativity.
Tips for Making Beet Purée Smooth and Velvety
1. Roast or Steam the Beets Thoroughly
Roasting (wrapped in foil at 400°F/200°C for 45–60 minutes) brings out their natural sweetness and softens them deeply. Steaming also works well and helps preserve the vivid color. Make sure the beets are fork-tender—completely soft—before blending.
2. Peel for Smooth Texture
After cooking and cooling slightly, remove the skins by rubbing them off with a paper towel or your hands. Leaving the skins on can lead to a gritty texture in the purée.
3. Use a High-Speed Blender
A blender will yield a much smoother purée than a food processor. Add a small amount of liquid to help it blend evenly—this can be water, olive oil, cream, coconut milk, lemon juice, or vinegar, depending on your flavor goals. Blend in stages, starting slow and increasing speed for 1–2 minutes to achieve a silky consistency.
4. Strain for Extra Smoothness (Optional)
For an ultra-smooth finish, pass the purée through a fine-mesh sieve or chinois after blending. This removes any remaining fibrous bits.
5. Add a Fat or Binder for Creaminess
Incorporating a bit of butter, cream, Greek yogurt, or olive oil enhances texture and richness. For a vegan option, use tahini or avocado oil.
Honey-Glazed Tofu with Beet Purée, Roasted Mushrooms, and Eggplant Crisp
A beautifully plated vegetarian dish that balances bold flavors and contrasting textures: crisp honey-glazed tofu, silky beet purée, roasted mushrooms, and crunchy eggplant slices. Perfect for showcasing seasonal produce in a refined and modern way.
Ingredients
- 14 oz (400 g) firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1 teaspoon dried oregano
- Sesame seeds, for garnish
- Sprouts or fresh parsley, for garnish
- 4 tablespoons honey
- 4 tablespoons soy sauce
- 4 teaspoons sesame oil
- 4 teaspoons rice vinegar
- 2 large beets, roasted or boiled
- ¼ cup + 3 tablespoons olive oil (total: 7 tablespoons or ~105 ml)
- 2 teaspoons rice vinegar
- 1½ teaspoons salt
- ½ cup broth or water (about 120 ml)
- 8 oz (225 g) wild or brown button mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 tablespoon rice vinegar
- 1 tablespoon ras el hanout (Moroccan spice blend)
- 1 Japanese eggplant, sliced
- 1 to 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Start with the beets, since they take the longest. Remove the stems, peel, and dice. In a bowl, toss with olive oil, salt, pepper, and oregano. Wrap tightly in foil and bake at 400°F (200°C) for 45–60 minutes, tossing halfway through, until fork-tender.
- Remove excess moisture from the tofu. Either microwave the block wrapped in paper towels for 2 minutes or gently press and let drain for at least 10 minutes.
- Slice the tofu into 1-inch cubes. In a bowl, toss with soy sauce, teriyaki sauce, garlic powder, onion powder, salt, oregano, paprika, black pepper, and chili flakes. Coat well, then add baking powder to help crisp the surface. Spread the tofu on parchment paper and bake at 400°F for 35–40 minutes, flipping halfway, until golden brown. Be careful not to burn.
- In a bowl, toss mushrooms with olive oil, ras el hanout, oregano, garlic powder, and rice vinegar. Spread on a baking sheet and bake at 400°F for 25 minutes, flipping halfway. Season to taste if needed.
- Trim the top and slice very thinly (a mandoline works great). Discard any discolored sections. Toss slices in olive oil, salt, and pepper. Spread on a baking sheet and bake alongside the mushrooms for 25–30 minutes, flipping halfway, until crisp and slightly golden.
- Once the tofu is ready, combine soy sauce, honey, and sesame oil in a small saucepan over medium heat. Cook for 3–5 minutes, stirring, until thickened enough to coat the back of a spoon. Do not overcook. Toss the tofu in the glaze just before serving. If the sauce thickens while sitting, rehydrate with a splash of soy sauce and rice vinegar.
- Once the roasted beets have cooled slightly, transfer to a blender. Add rice vinegar and begin blending. Slowly drizzle in olive oil and/or broth as you blend until the purée is smooth—this can take up to 10 minutes. Taste and adjust seasoning. If you like a bit of texture (as I do), leave it slightly rustic.
- Spoon the beet purée onto the plate first. Add 2–3 pieces of glazed tofu on top, followed by roasted mushrooms and crispy eggplant slices. Garnish with sesame seeds, fresh sprouts, or parsley. Drizzle with extra glaze if desired.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
