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.
Roasted Eggplant and Blistered Peppers with Carrot and Sweet Potato Purée
As usual, this dish started at the farmers market — one of my favorite places to find inspiration. I love picking up vegetables I haven’t cooked with before, or ones I don’t use often enough. Sometimes it’s the shape or color that draws me in. This time, it was a mix of eggplants: a striking graffiti eggplant, a classic American, and some slender Japanese varieties. I didn’t end up using the Japanese eggplants in this recipe (they’ll star in something else soon), but the others became the foundation for this vibrant, plant-based plate.
I also came across a basket of purple, white, and white bell peppers — softer, sweeter, and more delicate than the standard green or red. The white ones almost looked like frosted glass, and the purples had this beautiful, muted lavender tone. I couldn’t resist grabbing a few, even though I wasn’t sure how I’d use them yet. They ended up being perfect for blistering: their thinner skins charred quickly, adding a subtle smokiness without overpowering their natural sweetness.
I cross-hatched the eggplants and pan-seared them first to give them a beautiful char, then finished them in the oven for that perfect melt-in-your-mouth texture. I had carrots on hand and was originally going to roast them, but visually I knew they’d shine more as a purée. Since I’d also picked up a sweet potato, I blended them together for a purée that’s not only naturally sweet, but also thick enough to support the roasted vegetables on top. The blistered peppers, in all their unusual colors, add not just contrast, but personality to the finished dish.
This is a recipe that’s all about contrast: tender eggplant, creamy purée, and blistered skins, all coming together in one beautiful, nourishing plate.
Why I’m Choosing Graffiti Eggplants from Now On
I used both graffiti and American (globe) eggplants in this recipe, and the difference was clear. Graffiti eggplants are smaller with thin, purple-and-white striped skin and a naturally sweeter, creamier flesh. American eggplants are larger, darker, and have a firmer, spongier texture with a hint of bitterness. While both roasted well, the graffiti eggplants stood out for their tender texture and balanced flavor. For future versions of this dish, I’ll be reaching for graffiti eggplants — they’re perfect for plant-based recipes where texture and flavor really matter.
Roasted Eggplant and Blistered Peppers with Carrot and Sweet Potato Purée
Inspired by a farmers market bounty, this vibrant dish features charred eggplant, a silky carrot–sweet potato purée, and blistered heirloom peppers. It’s all about contrast—creamy, tender, smoky, and sweet in every bite.
Ingredients
- 2 medium to large graffiti and/or American eggplants
- Drizzle of olive oil
- 2 tablespoons coconut, sesame or peanut oil
- 2 teaspoons sea salt crystals
- 2 teaspoons black pepper
- 2 teaspoons Aromat (or all-purpose seasoning)
- 1 bunch carrots (about 4–5 medium carrots)
- 4–6 white and purple bell peppers
- 1 tablespoon + 1/8 cup olive oil
- 1 tablespoon Aromat (or all-purpose seasoning)
- 1 tablespoon black pepper
- 1 medium or large sweet potato
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon oregano (dried or fresh)
- 1/4 teaspoon garlic powder
- 1–2 tablespoons milk or cream
- 1–2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon rice vinegar or lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon chili flakes (plus extra for garnish)
- Mexican crema or crema sauce, for drizzling
- Pumpkin seeds (optional), for garnish
Instructions
- Preheat the oven to 450°F (or use a grill if preferred).
- Toss the peppers with 1 tablespoon of olive oil and season with Aromat and black pepper.
- Roast on a tray until the skins blister and begin to blacken (about 15–20 minutes), turning once or twice.
- Once done, place the peppers in a bowl with the remaining olive oil. Peel off any extremely charred skin and slice.
- Peel and chop the sweet potato and carrots into chunks.
- Boil or steam until tender (15–20 minutes); test with a fork.
- Drain, then add olive oil, milk or cream, honey, salt, pepper, and spices.
- Add a splash of rice vinegar or lemon juice for brightness, if desired.
- Blend until smooth, adding more olive oil or milk for a silky texture.
- Slice the eggplants in half lengthwise.
- Score the flesh in a crosshatch pattern (deep but not all the way through).
- Drizzle and brush with olive oil, then sprinkle sea salt over the surface to help release moisture. Let sit for 10 minutes.
- Blot off excess moisture, then season with black pepper and Aromat.
- Heat coconut or peanut oil in a grill pan over medium-high heat. Sear the eggplants cut-side down for 5–7 minutes, then flip and cook the other side for 3 minutes.
- Transfer to a baking dish, cover with foil, and roast at 375°F for 25–30 minutes or until soft and golden inside. Check often, as time may vary based on eggplant size.
- Spoon a generous layer of warm carrot–sweet potato purée onto each plate.
- Place a roasted eggplant half on top.
- Drizzle with Mexican crema and layer the blistered peppers over or around the eggplant.
- Garnish with pumpkin seeds, fresh parsley, and chili flakes.
- Optional: Finish with a drizzle of olive oil or use the pepper-infused oil for extra flavor.
Notes
Serving Suggestions:
- Serve warm or at room temperature.
- This makes a beautiful vegetarian main course or a vibrant side dish alongside grilled chicken, fish, or tofu.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.