1

Heat the grill and brush it with olive oil.

2

Slice the eggplant and place it on the grill. Grill until golden, sprinkling with salt. If the eggplant gets dry, add a splash of water to the grill.

3

Cut the tofu and squash into cubes.

4

Mince the garlic and sauté in soy sauce and sesame oil.

5

Add the tofu and squash to the pan and cook until tender. If it gets dry, add a splash of water.

6

In a bowl, combine a handful of lettuce, the grilled eggplant, and the tofu-squash mixture. Add 2 big dollops of soy yogurt in the center. Top with freshly cracked pepper and a drizzle of lemon juice.