put your grill on to heat up. to about 350 to 375F.
and press your tofu.
wash 2 ears of corn (keeping the husks on) and rip the silks out from the tops. place the corn in their husks on the grill and grill for 45 minutes or so. when corn husks are slightly charred, let outsides cool a bit and then remove husks. silks will come off easily.
while the corn is cooking, cut an eggplant into 1/2 inch slices and drizzle with oil (i use canola) and sprinkle curry powder on top. toss to combine, and place on grill. grill for 10-12 minutes.
take your pressed tofu and cut into 1/8ths to 1/10ths (depending on your preferred thickness, i prefer 1/8ths)
drizzle with oil and sprinkle cumin, chili powder and garam masala on top. flip to coat both sides. place on grill. grill for 6 minutes.
grill peach on top rack for 10 minutes rotating often.
3 ripe peaches
1/2 cup sugar
2 tbsp white vinegar
1 tsp grated fresh ginger
1/2 tsp onion powder
1/2 tsp ground turmeric
1/2 tsp garam masala
1/8 tsp ground cloves
black pepper to taste
Blanch peaches for 30 seconds in boiling water, remove skins & pits and dice. Combine all ingredients in a saucepan and bring to a boil. boil 3 minutes and then simmer on low for 10 minutes or until thick.