Japanese-style Eggplant Stuffed with Dengaku Tofu

Dengaku Stuffed TofuJapanese-style Eggplant Stuffed with Dengaku Tofu

By Miyoko Schinner author of The Homemade Vegan Pantry

Serves 3 to 6, either as an entrée or appetizer.


To make sure this doesn’t get lost in translation, dengaku is a sweet miso sauce that often accompanies grilled eggplant or tofu. I’ve combined them all here in my spin on traditional Japanese flavors, by stuffing roasted eggplant with a mashed tofu laced with dengaku sauce. It’s savory and delicious, and can be served hot or at room temperature, as an appetizer or an entrée with a side dish or brown rice or other grain.


3 small eggplants (about 12 ounces each), or 6 to 8 Japanese or Italian eggplants

1 tablespoon toasted sesame oil

3 tablespoons miso

2 tablespoons maple syrup

1 tablespoon mirin

8 ounces medium or regular tofu (not extra firm)

1 teaspoon black sesame seeds


Preheat the oven to 425 degrees. Cut the eggplants in half, and use a sharp knife to make hash-marks on the cut side. Lightly brush the cut surfaces with sesame oil, and sprinkle with salt. Place them cut-side down on a sheet pan lined with parchment paper, and roast until tender, between 15 to 25 minutes, depending on the size of the eggplants. Remove from the oven, and let them cool enough to be able to handle them without burning your hands. Using a spoon, scoop out flesh, leaving a little on the skins so they don’t fall apart. Roughly chop the eggplant meat, reserving the skins for stuffing later.

Meanwhile, in a medium bowl, combine the miso, syrup, and mirin, and stir to make a paste. Crumble the tofu, or smash lightly with a fork. Add the tofu and chopped eggplant to the miso mixture, and mix well. Stuff the eggplant skins with this mixture, and sprinkle with black sesame seeds. Bake for about 15 to 20 minutes until the tops are slightly browned.

Read more

Confetti Quinoa Salad

Confetti Quinoa Salad by Toni Fiore Serves 6-8   Salad ingredients 3 cups red quinoa (will make 6 cups cooked quinoa) 1 red pepper, diced 1 yellow pepper, diced 1 carrot diced 1 small red onion, diced ½ cup currants 1 cup toasted nuts (pepita’s, sunflower, walnuts , almonds or pine) 1 15 ½ ounce […]

Read more

Everyday Roll Your Own Sushi

By Vegan Mashup co-host Miyoko Schinner author of The Homemade Vegan Pantry   The essential components of this dish are the seasoned sushi rice and nori. The fillings can be anything you want — simply raw veggies to keep it simple, the vegetables suggested in the episode, or just about anything else you like. Be […]

Read more

Creamy Veggie One Pot with Savory Roast Potatoes

Serves 4   Savory Roasted Potatoes Preheat oven to 400 degrees F. 3 pounds Yukon gold potatoes. Unpeeled, scrubbed and diced into one inch cubes 3-4 tablespoons olive oil Season with salt and pepper, thyme, rosemary, oregano and or garlic. Place the potatoes into a large bowl. Add the oil and toss to coat the […]

Read more

Refrigerator Pickle Dilly Beans

Allison Carol Duffy prepared this recipe from the University of Southern Maine Cooperative Extension Makes 2 pints of Dilly Beans   Ingredients: 1 pound fresh green beans 1 gallon of water for blanching 1-2 trays of ice 2 washed pint-sized canning jars with a lid and band for each jar or similar sized glass containers […]

Read more

hair transplant turkey prefabricated steel house prefabricated house prefabricated houses turkey prefabrik ruhsat işlemleri prefabrik ev lipomatic prefabrik