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Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread

Vegetarian • Serves 6

Produce

2 tbsp Flat-leaf parsley
2 tbsp Mint
1 Red bell pepper
1 Red onion, small wedges
3 Tomatoes, small
1 Yellow squash
1 Zucchini

Refrigerated

1 14-ounce block Tofu, extra-firm

Condiments

3/8 cup Eggplant-ancho spread, Smoky

Baking & Spices

1 Pepper, Freshly ground
1 Salt

Oils & Vinegars

1/4 cup Olive oil, extra-virgin

Bread & Baked Goods

6 Flour tortillas

Beer, Wine & Liquor

1/4 cup White wine, dry

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