Tofu And Eggplant 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 jalapeno chile, halved and sliced
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 1/2 teaspoon 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 (450u0b0 to 550u0b0; 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.
4. Note: Nutritional analysis is per serving.

eggplant, firm tofu, asian eggplant, ginger, garlic, soy sauce, vegetable oil, green onions, salad, cucumber, cilantro, dill, red jalapeufo chile, lime juice, vegetable oil, kosher salt, rice

Taken from www.myrecipes.com/recipe/tofu-eggplant-hobo-bundles (may not work)