Crusted tofu, eggplant puree & saffron vegetables

Why become a vegan? Well, for a start, cutting out all animal products can mean virtually eliminating the risk of high cholesterol, high blood pressure, heart disease and possibly some types of cancer. And then there is the feel-good factor - your energy shoots up and your weight is likely to drop.

Eggplant Puree

2 tsp	Sugar
1	Eggplant, large (Main)
1 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper

Tofu

6 slices	Firm tofu, 1cm thick (about 300g) (Main)
2 Tbsp	Miso paste
6 slices	White bread, dairy free, crusts removed
4 Tbsp	Margarine, or other dairy-free table spread
2 cloves	Garlic, large, crushed

Vegetables

1	Leek, small, thinly sliced
200 g	Spinach, washed and chopped
2 Tbsp	Olive oil
1 pinch	Saffron, a few strands
1 to taste	Salt & freshly ground pepper

Directions

1. Preheat the oven to 200degC.
2. To prepare the eggplant purée, peel the eggplant and dice. Toss with the sugar and oil in a roasting pan. Roast, until caramelised. Purée and season. Place to one side.
3. Spread the tofu slices with the miso paste. Cut the bread slices into similar sizes to the tofu. Combine the margarine and garlic. Spread on the bread strips. Sandwich each piece of tofu between 2 strips of bread. Wrap in plastic film and refrigerate for 30 minutes.
4. Sweat the leak in 1 tablespoon of olive oil in a saucepan, until softened. Add the wet spinach, saffron and seasonings. Steam, until very tender. Using a blender, coarsely chop.
5. Heat the remaining oil and pan-fry the tofu sandwiches until golden on both sides. Cut in half and assemble on serving plates together with the warmed eggplant purée the leek/spinach mixture. Can be served with rounds of potato cooked in a little vegetable stock and margarine