Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
1/4 cup plus 2 tablespoons smoky eggplant-ancho spread |
Directions:
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.
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