Mango, roasted eggplant and tofu lettuce cups
Author: 
Yields: 4 main servings or 8 appetizer servings
 
Ingredients
Roasted Eggplant & Tofu
  • 1 small eggplant, peeled, diced into ⅜ inch cubes
  • ½ cup + 2 tablespoons extra virgin olive oil, divided
  • 1½ teaspoons kosher salt, divided
  • 1 cup Hodo firm tofu, diced into ⅜ inch cubes
Vinaigrette
  • 2 tablespoons rice vinegar
  • ½ clove garlic, minced
  • ½ teaspoon sesame oil
  • Juice and zest of 1 lime
  • ½ teaspoon Aleppo pepper, crushed (you can substitute a pinch of paprika and a pinch of cayenne if you can't find this)
  • ½ teaspoon kosher salt
Lettuce Cups
  • 1 yellow honey mango (Atoulfo), peeled and diced into ⅜-inch cubes
  • 1 teaspoon basil, cut into long thin strips
  • ½ cup cilantro stems, chopped (optional for people like me:)
  • 1 teaspoon green onions, chopped
  • 1 head butter lettuce, hearts only
Instructions
  1. Preheat the oven to 400ºF.
  2. Toss the eggplant cubes with ½ cup of the olive oil and 1 teaspoon of salt. Transfer to a parchment-lined baking sheet and roast for 35 minutes until golden brown.
  3. Toss the tofu cubes with the remaining 2 tablespoons of olive oil and ½ teaspoon of salt. Transfer to a parchment-lined baking sheet and roast for 35 minutes until golden brown. You can cook the eggplant and tofu together if your baking sheets can fit side by side.
  4. Whisk the vinaigrette ingredients together.
  5. Toss the chopped mango, herbs, and cooled tofu and eggplant with the vinaigrette. Fill the lettuce cups with the tofu salad and serve.
Recipe by Snixy Kitchen at https://www.snixykitchen.com/grilled-pineapple-tofu-skewers-with-spicy-mango-bbq-sauce-a-tofu-giveaway/