Method

1. Prepare the Avocado Sauce:

• In a blender, combine 1 avocado, ¼ cup coconut water, 1½ tsp matcha powder, 1 tbsp miso paste, 1 tbsp sesame oil, a few cloves of raw garlic, 1 tbsp of nutritional yeast and some walnuts.
• Blend until smooth and set aside.

2. Cut the eggplant and sprinkle it with salt and set it aside.

3. Prepare the Tofu:

• Cut the tofu into cubes.
• Heat olive oil in a pan over medium heat and shallow-fry the tofu with some garlic.
• Smash the tofu cubes with your hands, then mix in 2 tbsp of chilli pesto.
• Set aside once done.

4. Add a little oil to a heated pan and fry the eggplant slices until golden brown. Set aside.

5. Boil the pasta until softened, then strain out the water.

6. Warm the Avocado sauce in a pan, add the pasta, and toss until the pasta is evenly coated.

7. Plating:

• Add a layer of mozzarella cheese to the plate.
• Add the smashed tofu over the cheese.
• Pour the warm pasta over it.
• Top with eggplant. Garnish with a drizzle of olive oil and some rockets (According to your preference).

A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.