Aubergine, tofu & paprika stirfry with crispy potatoes (or noodles!) | Recipe | Vegan

When you go to the store and see that they have paprika and aubergine on sale, then you know that you need to buy them and make something delicious. Not only is it cheap, it is better for the environment so that they don’t throw away the food because it has gone bad!

I decided to make a sort of “stir fry” from the ingredients i had at home… and because i didn’t have any noodles, and didn’t want to go shopping for noodles just for this recipe i decided to roast some potatoes in the oven. Which worked just as well, but usually stir fry tastes best with some noodles 🙂

Note, i forgot to photograph the tofu which i also had in the stirfry!

Tip: You can either pre marinate the aubergine or just add it to the stir fry and let it soak up some of the soja sauce… but i would recommend premarinating it 🙂



1 aubergine

2 paprika/bell pepper

1 block tofu (c.a 250g)

1 can chickpeas

1-2 onions

Sweet corn

c.a 1 whole broccoli or frozen broccoli florets

Sauce ingredients:

40ml soya sauce (or tamari sauce)

20ml (c.a 1 heaped teaspoon) brown sugar (or white sugar)

2 garlic cloves, crushed

20ml apple cider vinegar (white vinegar)

40ml water

120ml vegetable broth (i.e prepare your vegetable broth as stated on the package, and then measure out 120ml)

c.a 10ml (2/3 tbs) corn starch

Premarinading & preparing the aubergine:

If you plan to premarinade the aubergine, begin by chopping the aubergine into small pieces and roasting them in the oven at 220 degrees celsius for around 15-16 minutes. In the mean while, mix together double the sauce ingredients. When the aubergine is done, place in a bowl and pour half of the sauce ingredients over, mix well and then place in the fridge for 1-3 hours (Or longer) until it is time to prepare the stir fry.

If you skip the pre marinating, you can either 1) add the aubergine raw to the stir fry or you can 2) roast them and then add them to the pan (I recommend option 2!)


Chop the paprika and onion into small pieces. Heat/pre boil broccoli and cut into small pieces.

Prepare the sauce by mixing together the ingredients. (Mix well so that the corn starch isn’t clumpy.)

Chop the potatoes and roast in the oven c.a 25-35 minutes, or cook your noodles c.a 10 minutes before serving.

How to:

Begin by chopping tofu into small squares and adding to a pan with some oil.  Frying on medium heat.

Then add your pre chopped onion to the pan. Fry until the tofu is golden brown and the onion begins to soften.

Then add your chopped paprika and aubergine pieces to the pan and fry for a few minutes more before adding the broccoli, sweet corn and chickpeas.

Lastly pour over the sauce and continue to fry for another 5-8 minutes until the sauce is all mixed into the stir fry ingredients.

Once done, serve with your noodles or potatoes & some extra broccoli or crushed peanuts on top.




5 Comments Add yours

  1. Sophie says:

    You could make a recipe book called “how to make 100 different recipes out of the same 10 ingredients” ;D


    1. Hahah, i never said i was a chef! And as a student with a limited food budget, i can’t buy different foods all the time. I guess my recipes work great for a student who buys the same 10 ingredients all the time, but wants variation in what they eat, haha!


      1. Sophie says:

        Haha it was a compliment!! Meaning you are a creative chef who can make several different dishes out of the same ingredients =D If you want more variation, maybe you can buy different ingredients every week to get a weekly change? That worked for me so I could cook different meals each week at least 🙂


  2. carol says:

    Student cookery books are very popular – especially for those who are leaving home to go to university first time – may be its something you could think about doing…….a niche in the market for nutritious yet simple vegan food ………:)


    1. Very true!!! Who knows, maybe i’ll try make a vegan student cook book 🙂 100 different microwave recipes, hahah!


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