Mexican Tofu Burritos

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 9.8g
  • Saturated fat: 3.5g
  • Protein: 16.4g
  • Carbohydrate: 37.1g
  • Cholesterol: 15mg
  • Iron: 2.6mg
  • Sodium: 700mg
  • Calories from fat: 30%
  • Fiber: 2.8g
  • Calcium: 296mg


  • 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


  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.
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