<http://schema.org/recipeInstructions>
" 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. 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a19348/tofu-vegetable-tacos-eggplant-ancho-spread-recipe-fw0612/>