Name: Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread
Yield: 6
Ingredients: 1 block extra-firm tofu -; 1/4 c. dry white wine -; 1/4 c. extra-virgin olive oil -; 2 tbsp. mint -; 2 tbsp. flat-leaf parsley -; Salt -; Freshly ground pepper -; 1 yellow squash -; 1 zucchini -; 1 small red onion -; 1 red bell pepper -; 3 small tomatoes -; 6 flour tortillas -; 1/4 c. Smoky Eggplant-Ancho Spread -; 2 tbsp. Smoky Eggplant-Ancho Spread -

Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread

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Ingredients for - Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread

1. 1 block extra-firm tofu -

2. 1/4 c. dry white wine -

3. 1/4 c. extra-virgin olive oil -

4. 2 tbsp. mint -

5. 2 tbsp. flat-leaf parsley -

6. Salt -

7. Freshly ground pepper -

8. 1 yellow squash -

9. 1 zucchini -

10. 1 small red onion -

11. 1 red bell pepper -

12. 3 small tomatoes -

13. 6 flour tortillas -

14. 1/4 c. Smoky Eggplant-Ancho Spread -

15. 2 tbsp. Smoky Eggplant-Ancho Spread -

How to cook deliciously - Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread

1. Stage

Arrange the tofu on a baking sheet and top with another baking sheet and several plates. Let stand for 1 hour to press out some of the excess water. Pat the tofu dry.

2. Stage

In a bowl, combine the wine, olive oil, mint, and parsley, and season with salt and pepper. Add the squash, zucchini, onion, pepper, tomatoes, and tofu; let stand for 5 minutes.

3. Stage

Light a grill and oil the grates. Grill the vegetables in a grill basket over moderately high heat, turning occasionally, until tender, 10 minutes. Grill the tofu directly on the grates, turning, until charred all over, 8 minutes.

4. Stage

Spread each tortilla with 1 tablespoon of the Eggplant-Ancho spread. Add the tofu and vegetables, fold up the tacos and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.