Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread

Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread Recipe
Tina Rupp
Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread is also delicious as a dip with pita chips.

Yield:

6

Recipe from

Recipe Time

Active: 45 Minutes
Total: 1 Hour, 45 Minutes

Nutritional Information

Calories 280
Fat 17 g
Satfat 1.8 g
Carbohydrate 26 g
Fiber 5 g
Protein 9 g

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

Preparation

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.

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.

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.

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

Note:

Nutrition data accounts for one taco.

Alyssa Gorelick,

June 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note