Tofu And Vegetable Tacos With Eggplant Ancho Spread Recipe

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

Preparation

Step 1Arrange 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.Step 2In 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.Step 3Light 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.Step 4Spread 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.