Cream Cheese Black Garlic Whipped Tofu with Aubergine and Lemony Herbs
If you’ve never tried black garlic before, let me introduce you. It’s umami, decadent and really delicious. It’s aged over about 2 months in specific conditions (cooked at a low temperature in the dark) which allow it to develop an earthy, sweet, tangy, savoury and soft flavour that pairs really well with aubergine, mushroom and similar flavour profiles.
Ingredients
Directions
- 1
Poke the aubergine all over with a fork and place in the air fryer. Roast at 200C for 30-40 mins depending on the size. It should be very soft inside. Alternatively you can oven roast it for a longer time.
- 2
Once cooked, place the aubergine in an airtight tupperware or in a bowl covered with cling film to steam for 10 mins. Then carefully remove the skin from the aubergine, keeping the stem intact.
- 3
Blend the black garlic cloves with the drained block of silken tofu, vegan cream cheese, sesame oil, plenty of salt and pepper and a squeeze of lemon juice. You should have a smooth cream.
- 4
Roughly tear the herbs into a small bowl. Finely slice the chili and spring onion and add to the bowl along with some salt and pepper and a good squeeze of lemon juice.
- 5
Spread a few tablespoons of the cream at the bottom of a plate and place the aubergine on top. Slice it open lengthways and season with salt and pepper. Top with the herbs and a drizzle of chili oil.
