Eggplant and tofu steaks cooked on the grill can be eaten from plate, served on bread, or inserted into buns. The fruit, added here as a garnish, is a pleasing accompaniment. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine.*
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.
- Find more recipes for grilling in VegKitchen’s The Vegan Barbecue.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
Visit the Goldbecks on the Web at HealthyHighways.com.
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