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Mexican Tofu Burritos

Prep time 8 mins
Cook time 9 mins
Yield 4 servings (serving size: 1 burrito)

Ingredients

  • 1 (10.5-ounce) package extra-firm light tofu, drained and cut into 1/2- inch cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoons cider vinegar
  • 2 teaspoons vegetable oil
  • 1 cup sliced onion (about 1)
  • 1 cup chopped red or green bell pepper (about 1)
  • 1 cup chopped zucchini (about 1)
  • 1/2 cup chunky salsa with cilantro
  • 1/4 teaspoon salt
  • 4 (8-inch) low-fat flour tortillas
  • 1/4 cup sliced green onions
  • 1/4 cup low-fat sour cream
  • 1/2 cup (2 ounces) pre-shredded reduced-fat Monterey Jack cheese

Nutrition Information

  • calories 295
  • fat 9.8 g
  • satfat 3.5 g
  • protein 16.4 g
  • carbohydrate 37.1 g
  • cholesterol 15 mg
  • iron 2.6 mg
  • sodium 700 mg
  • caloriesfromfat 30 %
  • fiber 2.8 g
  • calcium 296 mg

How to Make It

  1. Sprinkle tofu with cumin, chili powder, and vinegar. Toss gently to coat; set aside.

  2. Heat oil in a large nonstick skillet over medium heat. Add 1 cup onion; sauté 2 minutes. Add bell pepper and zucchini; sauté 4 minutes. Stir in tofu mixture, salsa, and salt; cook 2 minutes, stirring occasionally. Remove from heat.

  3. Warm tortillas according to package directions. Spoon about 3/4 cup tofu mixture down center of each tortilla. Top with 1 tablespoon each of green onions and sour cream, and 2 tablespoons cheese; roll up.

Oxmoor House Healthy Eating Collection