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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.

  • Total Time:
  • Servings: 6

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  • One 14-ounce block extra-firm tofu, cut crosswise into 6 slabs
  • 1/4 cup dry white wine
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped flat-leaf parsley
  • 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


  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.


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

Suggested Pairing

Bright, citrusy Oregon Pinot Gris.

Photo © Tina Rupp Published June 2012

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