Rating: 4 stars
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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.

Food & Wine
June 2012

Gallery

Credit: © Tina Rupp

Recipe Summary test

active:
45 mins
total:
1 hr 45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

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.

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