Tex-Mex Tofu Burritos |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :Not Specified
Cals/Serving :Not Specified
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Ingrediants |
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1 (10.5 ounce) package extra-firm light tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon ground cinnamon
2 teaspoons cider vinegar
2 teaspoons vegetable oil
1 cup sliced onion, separated into rings
1 cup julienne-cut red bell pepper
1 cup julienne-cut zucchini
1/2 cup corn, black bean and roasted red pepper salsa
1/4 teaspoon salt
4 (8-inch) fat-free tortillas
1/4 cup sliced green onions
1/4 cup low-fat sour cream
1/4 cup shredded reduced-fat Monterey Jack cheese |
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Preparation |
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Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon and vinegar. Toss gently to coat; set aside.
Heat oil in large nonstick skillet over medium heat. Add onion; saut? for 2 minutes.
Add bell pepper and zucchini; saut? for 4 minutes.
Stir in tofu mix, salsa and salt; cook for 2 minutes, stirring occasionally. Remove from heat.
Warm tortillas according to package directions. Spoon about 3/4 cup tofu mix down center of each tortilla. Top with 1 tablespoon each of green onions, sour cream and cheese; roll up.
Yields 4 servings.
Calories 231 Fat 6.7g Protein 10.1g Carb 31.8g Fiber 1.6g Chol 10 mg Sodium 794 mg |
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