Roasted Mushrooms & Aubergine with Brown Rice

Hand-torn oyster mushrooms and soft aubergine from Bioland-Hof Zielke are roasted in a savory-sweet glaze made with Mimi Ferments’ miso and shoyu, garlic and maple syrup, for that deep umami flavor. It's served over warm brown rice mixed with flaxseed, and topped with creamy tofu from Teto Tofu, crunchy cashews, and fresh spring onions. A few dried figs add a gentle sweetness that brings the whole dish together: earthy, and fruity.