Miso mixed grillThe Japanese diet is well known for being healthier and this low-cal dish proves it’s also packed with flavor.

Serves 2.

Preparation and cooking times:

Prep 10 mins.

Cook 20 mins.


  • 1 small courgette , sliced on the diagonal
  • 1 small aubergine , sliced on the diagonal
  • 1 small sweet potato , sliced thinly
  • rapeseed oil
  • 150g firm tofu , sliced and patted dry
  • 2 tbsp sweet white miso paste
  • 1 tsp tamari or soy sauce
  • 1 tsp brown sugar
  • 1 tbsp rice vinegar
  • 200g cooked rice
  • 1 tsp sesame seeds
  • nori , snipped (optional)


  1. Toss the vegetables with 2 tsp oil and griddle in batches, turning until tender and nicely striped. Lay out on a flat baking sheet.
  2. Rub the tofu with 1 tsp oil and griddle for 2 minutes on each side, then add to the baking sheet.
  3. Heat the grill. Mix the miso paste with the tamari, sugar and vinegar. Brush over the vegetables and tofu and pop under the grill for 1-2 minutes, until golden. Arrange on a plate and serve with a bowl of rice topped with sesame seeds and nori, if you like.

Nutrition per serving:

  • 376 kcalories, protein 12.8g, carbohydrate 57g, fat 12.3 g, saturated fat 1.2g, fibre 5.1g, salt 1.95 g

Source: http://www.bbcgoodfood.com