Mango, Roasted Eggplant and Tofu Lettuce Cups

mango eggplant tofu

 

A Vietnamese-inspired salad of roasted tofu with vegetarian nuoc cham.  Creamy eggplant melds well with sweet ripe mangoes.

1 small eggplant, peeled, diced 3/8 inch
½ cup EVOO
1 teaspoon kosher salt
1 cup Hodo firm tofu, diced 3/8 inch
2 Tablespoons EVOO
½ teaspoon kosher salt

Vinaigrette:
2 Tablespoons rice vinegar
1/2 clove garlic, minced
½ teaspoon sesame oil
1 lime, juice and zest
1/2 teaspoon Aleppo pepper, crushed
½ teaspoon kosher salt

1 Atoulfo mango, peeled, diced 3/8inches
1 teaspoon basil, chiffonade
½ cup cilantro stems, chopped
|1 teaspoon green onions, chopped
1 head butter lettuce, hearts only

Toss eggplant cubes with EVOO and salt.  Roast on parchment 400F 35 mins until golden. Toss tofu cubes with EVOO & salt.  Roast on parchment 400F 20 mins till golden.

Whisk vinaigrette ingredients together. Toss mango, herbs, cooled tofu and eggplant with vinaigrette.  Fill lettuce cups with salad.

Serves: 4

Credits: Flavor Explosions

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