Eggplant and tofu steaks cooked on the grill can be eaten from plate, served on bread, or inserted into buns. The fruit in the recipe, added here as a garnish, is a pleasing accompaniment. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.*
Eggplant and Tofu Outdoor Mixed Grill
Serves: 4 to 6
- 1 eggplant
- Six 4-ounce squares or 3 large 8-ounce pieces of tofu
(firm rather than soft style)
- 2 to 3 peaches or nectarines, quartered
- ¼ cup lemon juice
- ¼ cup vegetable oil
- ¼ cup soy sauce
- 1 teaspoon grated fresh ginger (peeling not necessary)
- 1 clove garlic, crushed
- Cut eggplant lengthwise, from stem to blossom end, into at least 6 slices, ¼ to ½ inch two flat squares; otherwise leave whole.
- Marinate eggplant, tofu, and fruit for 1 hour or longer, turning several times.
- Place on grill over hot coals and cook until tofu and eggplant are well browned on each side and fruit is hot and lightly colored. Time varies, depending on heat and distance from coals; tofu will need about 5 minutes per side, eggplant slightly longer, and fruit 5 to 8 minutes with no turning needed.
Visit the Goldbecks on the Web at HealthyHighways.com.
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This post was originally published on 19 July 2011.
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