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Mango, Roasted Eggplant and Tofu Lettuce Cups
HODO SOY17Ingredients
35Minutes
390Calories
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Description
A Vietnamese-inspired salad of roasted tofu with vegetarian nuoc cham. Creamy eggplant melds well with sweet ripe mangoes.
Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (small,peeled, dice 3/8 inch)
- 1/2 cup extra virgin olive oil
- 1 tsp. kosher salt
- 1 cup Hodo Soy Firm Tofu (diced 3/8 inch)
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. kosher salt
- 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
- 1 mango (peeled, diced 3/8 inches)
- 1 tsp. basil (chiffonade)
- 1/2 cup cilantro (chopped)
- 1 tsp. green onions (chopped)
- 1 head butter lettuce (hearts only)
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Directions
- 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.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium1210mg50% |
| Potassium540mg15% |
| Protein3g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A40% |
| Vitamin C45% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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