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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.

Tofu and Eggplant Hobo Bundles




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

4 servings

Serving size

1

Amount per serving
Calories356
% Daily Value *
Total Fat 31g40%

Saturated Fat 4.4g23%
Cholesterol 0.0mg0%
Sodium 166mg8%
Total Carbohydrate 13g5%

Dietary Fiber 5.1g19%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.