MirinTofu Bruschetta

Serves 2-4

Preparation: 20-30 minutes

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MirinTofu Bruschetta

A more hearty variation on the tomato version! Sauteed vegies and onion in mirin sauce give this dish a sweet flavour that goes perfectly with a nice toasted piece of crusty sourdough!


  • Sesame oil
  • 2 x cups chopped mixed vegetables:
  • spring onions
  • snow peas
  • brocholli
  • capsicum
  • two handfuls of rocket (or baby spinach)
  • 2 x tbsp tamari or soy sauce
  • 1-2 tbsp mirin sauce
  • 1 x tsp umeboshi vinegar (optional)
  • Sea salt to taste
  • 1 x 300g (or thereabouts) block hard tofu (mashed or crumbled)
  • 1/4 cup toasted sunflower or pepita seeds
  • A handful of chopped fresh parsley or coriander for garnish
  • Black pepper to taste


  1. Heat oil in fry-pan, when hot add in vegetables and sautee until tender (roughly 5 minutes)
  2. Add a bit of water if vegies start to stick to pan
  3. Add in mirin sauce and let evaporate
  4. Add in tofu and stir well and then add soy sauce and umeboshi vinegar (if using)
  5. Let tofu cook for about 3 minutes - season with salt and pepper to taste
  6. Adjust seasonings (mirin/soy/umeboshi) if needed
  7. Serve on freshly toasted sourdough bread and garnish with the toasted seeds and herbs.
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