Tofu-And-Vegetable Tacos With Eggplant-Ancho Spread Recipe

Name: Tofu-And-Vegetable Tacos With Eggplant-Ancho Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ((one block)) extra-firm tofu, cut crosswise into 6 slabs; 1/4 cup dry white wine; 1/4 cup extra-virgin olive oil; 2 tablespoons mint, chopped; 2 tablespoons flat-leaf parsley, chopped; Salt; Freshly ground pepper; 1 yellow squash, thinly sliced lengthwise; 1 zucchini, thinly sliced lengthwise; 1 (small) red onion, cut into wedges; 1 red bell pepper, cored, seeded and cut into strips; 3 (small) tomatoes, halved; 6 flour tortillas, warmed

Servings: persons

1 ((one block)) extra-firm tofu, cut crosswise into 6 slabs
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
2 tablespoons mint, chopped
2 tablespoons flat-leaf parsley, chopped
Salt
Freshly ground pepper
1 yellow squash, thinly sliced lengthwise
1 zucchini, thinly sliced lengthwise
1 (small) red onion, cut into wedges
1 red bell pepper, cored, seeded and cut into strips
3 (small) tomatoes, halved
6 flour tortillas, warmed

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
Nutrition data accounts for one taco.

717

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ((one block)) extra-firm tofu, cut crosswise into 6 slabs, 1/4 cup dry white wine, 1/4 cup extra-virgin olive oil, 2 tablespoons mint, chopped, and more.

Yes, Tofu-And-Vegetable Tacos With Eggplant-Ancho Spread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu-And-Vegetable Tacos With Eggplant-Ancho Spread

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