Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread
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.
Recipe by Food & Wine June 2012
Credit: Tina Rupp
Nutrition data accounts for one taco.
280 calories; fat 17g; saturated fat 1.8g; carbohydrates 26g; fiber 5g; protein 9g.