A small change, like going meatless once a week, is a simple clean-eating resolution made even easier with this veggie-forward dish from Top Chef alum Tanya Holland. Spice-rubbed tofu, roasted eggplant, and homemade barbecue sauce yield a meaty, flavorful main perfect for a healthy reset. Make it tonight.
Photo: Jody Horton
Ingredients
1/2 tsp kosher salt
1/2 tsp hot paprika
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 lb firm tofu, cut into 3/4-in cubes
2 eggplants, cut into 3/4-in cubes
3 tbsp olive oil
1 tsp kosher salt
1 1/2 cups molasses bbq sauce
3 cups water
Method
In a large bowl, combine the salt, paprika, garlic powder, onion powder, cayenne, black pepper, oregano, and thyme. Add the tofu and toss to coat, rubbing the spices over the tofu if needed.
Ignite an electric grill and set to 200°F, or start a small fire in a charcoal grill. If using an electric grill, place hickory, mesquite, or any other aromatic wood chips in a piece of aluminum foil and punch holes in the foil with a fork. Set the foil package on top of the grill grates. (If using a charcoal grill, place the wood chips directly on the charcoal.) Put the tofu on the grate, cover the grill, and cook until the tofu is infused with the flavor of the smoke, 25 to 30 minutes.
Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine the eggplant, olive oil, and salt and toss until evenly coated. Spread the eggplant in a single layer on the prepared baking sheet, and bake until tender, about 20 minutes.
Meanwhile, in a large saucepan, combine the barbecue sauce and water. Bring to a boil, reduce to a simmer, and cook until the mixture begins to thicken, about 30 minutes. Add the smoked tofu and the roasted eggplant to the pan, and let simmer until the tofu and the eggplant are infused with the flavor of the sauce, about 25 minutes. Serve immediately.
Yield
6 servings
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