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
1/2 teaspoon ground cinnamon
2 teaspoons cider vinegar
2 teaspoons vegetable oil
1 cup sliced onion, separated into rings
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1 cup (3 x 1/4-inch) julienne-cut zucchini
1/2 cup corn, black bean, and roasted-red pepper salsa (such as Jardine's)
1/4 teaspoon salt
4 (8-inch) fat-free flour tortillas
1/4 cup sliced green onions
1/4 cup low-fat sour cream
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
How to Make It
Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon, and vinegar. Toss gently to coat; set aside.
Heat oil in a large nonstick skillet over medium heat. Add 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.
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, sour cream, and cheese; roll up.
A great weeknight meal! I used whatever salsa I had on hand, which wasn't the kind called for in the recipe. Since I had no zucchini either, I just added a drained can of black beans to the tofu. These are delish! Even my vegetable averse teenager gobbled these up. Will definitely make these again.
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