Looking for a flavourful dish to warm up your weekend? We are revealing the recipe for our Krishna Eggplant & Tofu so you can have the warming goodness of this vegetarian, gluten free and vegan meal in your own home. It’s also onion and garlic free.

Serves about six (with rice). Cooking time approximately 40 minutes.


2 eggplant, diced
¼ C rice bran oil
2 tsp black mustard seeds
1 Tbsp ginger, minced
2 tsp fresh chilli
½ tsp turmeric powder
1 Tbsp ground coriander
2 tsp garam masala
Bunch of chopped coriander stems
1 – 2 tsp salt
2 Tbsp brown sugar
2 tins crushed tomatoes
1 tin tomato puree
1 packet of tofu, diced and coated in gluten free flour


Bake the eggplant until golden brown and tender. While baking, fry the mustard seeds until they crackle, then add the minced ginger, chillies, garam masala, ground coriander, sugar and salt until aromatic. Add the crushed tomatoes and tomato puree and cook the sauce until it is slightly reduced.

In a separate pan, heat the oil and fry the tofu until golden. Set aside to drain.

Add the eggplant and drained tofu to the sauce. Stir in the coriander stems.

Serve with brown rice and garnish with fresh coriander leaves.

For a printable/saveable PDF, click here: Krishna Eggplant & Tofu



The instructions given so far assume some cooking experience. If you’re not sure exactly what to do, here are more tips:

Baking vegetables can be a matter of preference. Since the eggplant is going into a sauce, the tasty crispy bits we all love about roasted vegetables are probably not essential, and you can simply cube the eggplant and put it straight into the oven on a baking tray at 180°C. If you want them to brown a bit more, toss the cubes with salt and a tablespoon or two of oil, just enough to lightly coat the pieces, then roast in the oven. Time will depend entirely on how big the pieces are, so start checking after about 15 minutes if they are small. It shouldn’t be more than 30 minutes, probably about 20.

Mustard seeds can be fried with or without oil. Oil distributes heat and reduces the risk of scorching the seeds, but you have to get the oil very hot (not smoking though) before you put the seeds in or they won’t pop. Without oil works well with a thick-bottomed pan for uniform heat. When frying spices, make sure you continually stir or shake the pan and watch them because it’s very easy to burn it and then you’ll have to start again! It doesn’t take long – a matter of seconds. As soon as you get a whiff of the spice being released, move on to the next step.

Cook the sauce by simmering it. Adjust the heat so it is very gently bubbling at the edges. You’ll know when it is ready because it will be a little bit thicker than it was at the start, with less volume.

To make this recipe sugar free, simply omit the sugar, or use 2 tablespoons of rice malt syrup instead if that is suitable for your diet. If you use syrup, you will have to add it with the tomatoes, not with the spices.

Comment below with any questions, and tell us how it goes!

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