Tofu-And-Vegetable Tacos With Eggplant-Ancho Spread

• 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. 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.
5. Nutrition data accounts for one taco.

white wine, extravirgin olive oil, mint, flatleaf parsley, salt, freshly ground pepper, yellow squash, zucchini, red onion, red bell pepper, tomatoes, flour tortillas

Taken from www.myrecipes.com/recipe/tofu-vegetable-tacos-eggplant-ancho-spread (may not work)