Marinaded Tofu with a Tomato and Aubergine Sauce

Tofu

• 680 g firm tofu, diced (3 cm)
• 1 garlic clove
• 1 lemon, finely grated zest and juice
• 5 - 10 g fresh parsley (1 small bunch), cut in pieces
• 10 g olive oil
• 10 g balsamic vinegar
• ½ tsp fine sea salt
• ¼ tsp ground black pepper

Tomato and Aubergine Sauce

• 40 g olive oil
• 600 g aubergines, cut in pieces (2-3 cm)
• 600 g ripe tomatoes, quartered
  of tinned chopped tomatoes
• ½ tsp fine sea salt, or to taste
• ¼ tsp ground black pepper, or to taste

Finalisation

• 1 - 2 Tbsp olive oil, for frying
• 4 spring onions, finely sliced