Lunch recipe: Aubergine, tofu and Veggie Fingers

Ingredients:

1 x aubergine
2 x Veggie Fingers
1 x tofu
salt
Air-fryer oil
Vegan mayonnaise


Tools:

Air-fryer
2 x Liners
sharp knife
kitchen roll
tongs


Time taken:

15 mins at 180℃ plus halving, scoring and salting time for aubergine

10 mins at 200℃ for veggie fingers


Method:

  1. grab your aubergine
  2. cut off top and bottom
  3. cut in half lengthways
  4. score flesh
  5. gently rub a small amount of salt into the flesh
  6. spray 1 squirt of oil onto each half and gently rub it in... just needs to be a thin layer, so you can always add more but you can't take it off!
  7. press the chequered flags so that they are orange
  8. set one side of your air-fryer to 200℃ and the timer to 10 minutes for your Veggie Fingers
  9. set the other side to 180℃ and the timer to 15 minutes for your aubergine
  10. start the pre-heating off
  11. when the aubergine pre-heating side is sorted, put a liner into the basket and carefully plop your aubergine into the basket cut side up
  12. slide the basket back into the air fryer
  13. when the veggie fingers pre-heating side is sorted, put a liner into the other basket
  14. put your veggie fingers into the basket with the liner
  15. slide veggie fingers basket back into air fryer
  16. wash your hands and squeeze liquid out of tofu then pat dry until you're prompted to turn the food after about 7-ish minutes
  17. use the tongs to turn your veggie fingers over
  18. slide the drawer back in
  19. get your plate, knife, fork and drink ready
  20. put tofu onto plate
  21. when your air fryer finishes cooking, carefully empty your aubergine and veggie fingers onto the plate with the tofu
  22. go for a wee while the aubergine and veggie fingers 'rest'
  23. unplug your air-fryer and leave the baskets out to cool down
  24. squirt some mayo onto your plate
  25. eat and enjoy!

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