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Tofu and Eggplant Hobo Bundles

Photo: Thomas J. Story
Prep time 45 mins
Chill time 1 hr
Total time 1 hr, 45 mins
Yield Serves 4
You can start marinating the tofu mixture a full day ahead.

Ingredients

  • TOFU AND EGGPLANT
  • 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
  • SALAD AND SERVING
  • 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

Nutrition Information

  • calories 356
  • caloriesfromfat 76 %
  • protein 14 g
  • fat 30 g
  • satfat 4.4 g
  • carbohydrate 13 g
  • fiber 5.1 g
  • sodium 166 mg
  • cholesterol 0.0 mg

How to Make It

  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.