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Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread
FOOD AND WINE14Ingredients
105Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. extra firm tofu (cut crosswise into 6 slabs)
- 1/4 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. mint (chopped)
- 2 Tbsp. flat leaf parsley (chopped)
- salt
- freshly ground pepper
- 1 yellow squash (thinly sliced lengthwise)
- 1 zucchini (thinly sliced lengthwise)
- 1 red onion (small, cut into wedges)
- 1 red bell pepper (—cored, seeded and cut into strips)
- 3 small tomatoes (halved)
- 6 flour tortillas (warmed)
- 1/4 cup ancho (Smoky Eggplant-, Spread)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium660mg28% |
| Potassium1210mg35% |
| Protein25g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C130% |
| Calcium80% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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