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Tofu and Eggplant Hobo Bundles





Yields
4 Servings



Prep Time
45 mins



Chill Time
1 hr



Total Time
1 hr 45 mins

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

su-Tofu and Eggplant Hobo Bundles




Photo: Thomas J. Story
TOFU AND EGGPLANT
 20 oz 20 ounces firm tofu, cut into 16 chunks
 12 oz Asian eggplant, quartered lengthwise and cut into chunks
 2 tbsp minced ginger
 2 tbsp minced garlic
 ¼ cup reduced-sodium soy sauce
 5 tbsp 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 tbsp lime juice
 2 tbsp vegetable oil
 ½ tsp kosher salt
 Cooked rice and soy sauce
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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 356Calories from Fat 76
% Daily Value *
Total Fat 31g48%

Saturated Fat 4.4g23%
Cholesterol 0.0mg0%
Sodium 166mg7%
Total Carbohydrate 13g5%

Dietary Fiber 5.1g21%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.