ecoPharmacist

TOFU AND EGGPLANT HOBO PACKS for a healthy campfire recipe from My Recipes and Sunset Magazine. These vegetarian packets with fresh herbs and Asian flavors beat out your basic meat-and-veg hobo bundles.

• 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. 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.

  See this recipe and more healthy campfire recipes at My Recipes and Sunset Magazine