Japanese Robata Style Antipasta with Tofu and Brown Rice


  • 2 medium purple eggplants
  • 1 yellow onion
  • Assorted shitake, oyster, enoke mushrooms
  • Tamari or soy sauce for “saltiness”
  • 1 package of organic extra firm tofu
  • Avocado
  • Pickled ginger
  • Garlic powder to taste
  • 2 cups brown rice
  • Water
  • Rice vinegar (*we prefer Less sodium and less sugar varieties)
  • Preparation
    Set up brown rice to cook. I use 2 cups of long grain organic rice and 3 cups of water in order to create an al dente texture. Bring rice to a full boil on a high flame and then cover and simmer on low for 50 minutes.

    Slice eggplant, onion and mushrooms into grill sized pieces. Eggplant and onion should be about 1/2 inch thick in rounds or long enough wedges to bridge slates.  Sprinkle with garlic powder.  Slice tofu into 1/2 inch cubed blocks and sprinkle with garlic.

    Use a grill or grill pan to cook all ingredients except for ginger and avocado. Preheat pan or grill on high heat and place items to be grilled in order of density: eggplant and tofu, onion, and then mushroom. Sprinkle with tamari if desired while cooking and sear all sides.

    Serve with brown rice (add a bit of rice vinegar for a “Japanese sticky rice” taste) and garnish with avocado slices and pickled ginger.