Active Time
45 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 6
© Tina Rupp

How to Make It

Step 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.

Step 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.

Step 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.

Step 4    

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

Chef's Notes

One taco: 280 cal, 17 gm fat, 1.8 gm sat fat, 26 gm carb, 5 gm fiber, 9 gm protein.

You May Like