A decidedly hipster twist on the hobo pie

A decidedly hipster twist on the hobo pie

So I just came across this recipe on Sunset's website (have you ordered your subscription yet?), and just had to share: Eggplant and tofu hobo bundles. Enjoy!

INGREDIENTS

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. (In my world, this means putting it in the cooler before you head to the campsite/cottage.)
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. (In camping lino? This means placing in the coals of a bonfire that's been buring for at least 15 minutes, probably longer.)
3. Make salad: Mix all ingredients except rice and soy sauce. Do this while your bundles are cooking.
4. Unwrap bundles and top with salad. Serve with rice and soy sauce.

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