Tofu Towers

• 1 tablespoon sesame seeds
• 2 slices firm tofu (2-3cm thick)
• 1 tablespoon sweet chilli sauce
• 1/2 level teaspoon ground ginger
• 1/2 teaspoon coconut oil
• 1/2 teaspoon light soya sauce
• 2 thick slices aubergine
• light olive oil
• sea salt crystals and freshly ground black pepper
• 2 large free-range eggs
• 2 large handfuls fresh spinach leaves

1. Toss the sesame seeds in a pan over a medium heat until toasted and set aside (don't take your eye off them as they burn very quickly).
2. Wrap the tofu slices in kitchen paper and press firmly to absorb most of the water.
3. Mix the chilli sauce, ginger, coconut oil and soy sauce and paint both sides of the tofu slices then put them under a hot grill or on a griddle pan. Cook, turning regularly until they are nicely browned.
4. Coat both sides of the aubergine slices with oil and season with salt and pepper before grilling or griddling as per the tofu. Turn regularly until cooked through and nut brown on both sides.
5. Keep the aubergine and tofu warm while you poach the eggs.
6. Quickly rinse the spinach leaves, microwave or steam until just wilting then dry the leaves in plenty of kitchen paper.
7. To serve, put the aubergine slices on a warmed plate followed by the tofu, the spinach, the sesame seeds and finally the poached eggs.

sesame seeds, sweet chilli sauce, ground ginger, coconut oil, light soya sauce, aubergine, light olive oil, salt, eggs, fresh spinach leaves

Taken from food52.com/recipes/57328-tofu-towers (may not work)