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Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread

  • 6servings
  • 105minutes
  • 280calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 block(s) (14-ounce) extra-firm tofu , cut crosswise into 6 slabs

  2. 1/4 cup(s) dry white wine

  3. 1/4 cup(s) extra-virgin olive oil

  4. 2 tablespoon(s) mint , chopped

  5. 2 tablespoon(s) flat-leaf parsley , chopped

  6. Salt

  7. Freshly ground pepper

  8. 1 yellow squash , thinly sliced lengthwise

  9. 1 zucchini , thinly sliced lengthwise

  10. 1 small red onion , cut into wedges

  11. 1 red bell pepper , cored, seeded, and cut into strips

  12. 3 small tomatoes , halved

  13. 6 flour tortillas , warmed

  14. 1/4 cup(s) Smoky Eggplant-Ancho Spread

  15. 2 tablespoon(s) Smoky Eggplant-Ancho Spread

Instructions Jump to Ingredients ↑

  1. 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. 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. 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. Spread each tortilla with 1 tablespoon of the Eggplant-Ancho spread. Add the tofu and vegetables, fold up the tacos and serve.

  5. Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .

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