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


  1. Cut eggplant lengthwise, from stem to blossom end, into at least 6 slices, ¼ to ½ inch two flat squares; otherwise leave whole.
  2. Marinate eggplant, tofu, and fruit for 1 hour or longer, turning several times.
  3. Place on grill over hot coals and cook until tofu and eggplant are well…

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