The Beat the Budget favourite that’s made for meal prep, meat-free nights and keeping food costs in check.
We’re always on the lookout for meals that tick all the boxes. Cheap, filling, and actually worth eating again the next day. This crispy tofu and aubergine rice from Mimi Harrison from Beat the Budget does exactly that.
It’s a plant-based dinner that still feels hearty, with crispy tofu, soft aubergine and a sticky, savoury sauce. Even better, it works brilliantly for meal prep, so dinner tomorrow is already sorted.
Serves: 4
Estimated cost: around £1.50–£2 per portion (depending on what’s already in the cupboard)
Ingredients
(As per Mimi Harrison’s recipe for Beat the Budget)
- Firm tofu
- Aubergine
- Brown Rice
- Lime
- Coriander
- Soy sauce
- Honey
- Cornflour
Instructions
- Slice the aubergine into rounds and in a mixing bowl, coat the aubergine with 2 tbsp of soy sauce, 1/2 tbsp honey and 1 tbsp of an oil of your choice (Mimi uses rapeseed oil).
- Place the aubergine on a baking tray and make sure to spread out evenly, with some room in between. Pop in the oven and cook for 20 minutes or until golden brown.
- While the aubergine is baking, cook the brown rice according to the packet instructions.
- Cut the tofu into cubes and pat dry with clean dish towel or paper towel. Then in the mixing bowl, coat the tofu with 1 tbsp of soy sauce. Add in the cornflour and toss until each piece has an even amount.
- In a non stick frying pan, heat up oil on high heat and then add the tofu. Leave to fry for 3 minutes and then slowly fry until golden. Add remaining 2 tbsp of soy sauce and 1 tbsp of honey. Cook until tofu is a deep golden brown.
- Divide the rice, aubergine and tofu into 4 meal prep containers and serve with lime juice and fresh coriander.
Why this one’s a win
- Meal prep gold: keeps well for a couple of days
- Meat-free but filling: tofu does the heavy lifting
- Cheap staples: most ingredients are cupboard regulars
- Takeaway vibes, fraction of the price
