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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 EGGPLANT20 ounces firm tofu, cut into 16 chunks12 ounces Asian eggplant, quartered lengthwise and cut into chunks2 tablespoons minced ginger2 tablespoons minced garlic1/4 cup reduced-sodium soy sauce5 tablespoons vegetable oil2 green onions, chopped
SALAD AND SERVING1 English cucumber, halved and cut into chunks $1 cup cilantro leaves1 cup whole dill sprigs1 red jalapeño chile, halved and sliced $2 tablespoons lime juice2 tablespoons vegetable oil1/2 teaspoon kosher saltCooked 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.