Heat the grill and brush it with olive oil.

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.

Cut the tofu and squash into cubes.

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

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

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.