Yields: 4 Servings

From The Hodo Kitchen

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

Ingredients

• 1 (10oz) package Hodo Extra Firm Tofu, diced locate product

• 1 small eggplant, peeled, diced 3/8 inch

• 1/2 cup EVOO

• 3/8 inch

• 2 tbsp EVOO

• 1/2 tsp kosher salt

• 1 Atoulfo mango, peeled, diced 3/8 inches

• 1 tsp basil, chiffonade

• 1/2 cup cilantro stems, chopped

• 1 tsp green onions, chopped

• 1 head butter lettuce, hearts only

Vinaigrette:

• 2 tbsp rice vinegar

• 1/2 clove garlic, minced

• 1/2 tsp sesame oil

• 1 lime: juice and zest

• 1/2 tsp Aleppo pepper, crushed

• 1/2 tsp kosher salt

Instructions

1. Toss eggplant cubes with EVOO and salt. Roast on parchment paper: 400F 35 mins or until golden.

2. Toss tofu cubes with EVOO & salt.  Roast on parchment paper: 400F 20 mins or until golden.

3. Whisk vinaigrette ingredients together.

4. Toss mango, herbs, cooled tofu and eggplant with vinaigrette. 

5. Fill lettuce cups with salad.