Tofu and Eggplant Hobo Bundles

Photo: Thomas J. Story

You can start marinating the tofu mixture a full day ahead.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Prep Time:
Chill: 1 Hour
Total: 1 Hour, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 76%
  • Protein: 14g
  • Fat: 30g
  • Saturated fat: 4.4g
  • Carbohydrate: 13g
  • Fiber: 5.1g
  • Sodium: 166mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 1. Make tofu and eggplant: Seal ingredients in a resealable plastic bag, turn, and chill at least 1 hour.
  2. 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. 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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