Tofu and Eggplant Hobo Bundles |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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You can start marinating the tofu mixture a full day ahead. Ingredients:
20 ounces firm tofu, cut into 16 chunks |
12 ounces asian eggplant, quartered lengthwise and cut into chunks |
2 tablespoons minced ginger |
2 tablespoons minced garlic |
1/4 cup reduced-sodium soy sauce |
5 tablespoons vegetable oil |
2 green onions, chopped |
1 english cucumber, halved and cut into chunks |
1 cup cilantro leaves |
1 cup whole dill sprigs |
1 red jalapeño chile, halved and sliced |
2 tablespoons lime juice |
2 tablespoons vegetable oil |
1/2 teaspoon kosher salt |
cooked rice and soy sauce |
Directions:
1. Make tofu and eggplant: Seal ingredients in a resealable plastic bag, turn, and chill at least 1 hour.
2. Heat grill to high (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Divide tofu mixture among 4 large squares of foil and seal securely. Grill bundles, turning once, until eggplant is tender when pierced, about 10 minutes.
3. Make salad: Mix all ingredients except rice and soy sauce. Unwrap bundles and top with salad. Serve with rice and soy sauce.
4. Note: Nutritional analysis is per serving.
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