Meatless Monday: BBQ Tofu, Pineapple and Eggplant

I recently returned from an incredible two-week trip (my honeymoon) to Hawaii. Besides bringing back some amazing memories and kitschy souvenirs, I now also have an incessant craving for pineapples that I didn’t used to -thanks, no doubt, to the many roadside fruit stands dotting every street.

I developed my pineapple habit in the sleepy town of Hana, where there was barely a restaurant open past 5pm. Luckily, the cottage we rented had a BBQ, and the general store had tofu – so all we had to do was stock up on fruit (read: pineapple) and veggies and we were pretty much set for a casual evening BBQ.

With a little bit of olive oil and some balsamic vinegar, we made a variation of this same meal a couple of times – it’s simple and delicious.

Ingredients

1 block firm tofu, sliced
1 eggplant, peeled and thickly sliced
1 pineapple, chopped into 1″ squares
Olive oil
Balsamic vinegar
Salt and pepper

Heat up the BBQ. Rub tofu and eggplant with olive oil. Sprinkle with salt and pepper. Put on the grill.

Marinate pineapple in a little bit of balsamic vinegar. Put on the grill.

Serve when eggplant and tofu are as crispy as you like.

-Katharine Watts, associate web editor