#1876
SUN, SEP 27, 2026
Miso Cream Tofu Eggplant Sourdough Toast
Calories (per serving)280 kcal
Notes
20260927 #breakfastdiary 1848, 16°C/mostly clear
Not someone who works long and hard, but someone who willingly hands off unnecessary toil to technology while taking on the effort and responsibility for work they find meaningful - that's what writer Song Gil-yeol calls 'homo laboriosus.' In an age where a single click can produce endless results, work shaped by human time and skill only grows more precious. Like today's bowl of breakfast.
The original recipe called for peeling the eggplant, but since the antioxidants are concentrated in the skin, I kept it on. About 280kcal Miso Cream Tofu Eggplant + Sourdough Toast
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Toast the sourdough in a dry pan, no oil.
- 02
Whip together 200g soft tofu, 1 tbsp miso, and 1 tbsp tsuyu.
- 03
Wrap the eggplants in plastic wrap, poke a few holes, microwave for 2 minutes, then cool in cold water and cut into bite-sized pieces.
- 04
Spread the miso cream tofu from step 2 on a plate and top with the eggplant.
- 05
Roll the perilla leaves into a tight roll, slice thinly, and scatter over the eggplant along with sesame oil, sesame seeds, and salt.
Other years, Sep 27
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Original Credit
Inspired by @kiki_chokatsu