Breakfast has always been my favourite meal of the day – this maple drenched eggplant wrap, paired with seasoned home-style potatoes really hits the spot!

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2 Japanese eggplants

1 block smoked tofu, cubed

Olive oil

1/2 an onion, chopped Photo (5)

Salt and pepper to taste

Maple syrup, drizzle to taste

Whole grain or lettuce wraps

Garnish of choice (lettuce, tomato, spinach, avocado etc.)



Preheat the oven to 400 degrees F Line a baking sheet with parchment paper or lightly grease.

 Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Arrange the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.

 Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and drizzle with maple syrup. (option: marinate eggplant in olive oil, maple syrup, salt and pepper over night for a more saturated flavour)

Lightly pan-fry smoked tofu and onion.  (marinate and bake is another option!)Photo (4)

Assemble ingredients on wraps, serve hot!


The maple flavour in this recipe really gives this dish a breakfast-feel. I promise, this meal will satisfy both  vegans and omnivores alike!


Serves 4