Pierce eggplant with a fork and bake or air fry at 200C for 20-25mins until soft.
Cut open and carefully mash the inside.
Mash until it’s a smooth paste.
Crumble tofu in a pan and fry in some oil.
Add tomato paste, soy sauce, agave, and salt to tofu.
Keep stir frying for 5mins.
Serve over the eggplant with some cilantro and enjoy with bread.
