Tex-Mex Tofu Burritos

Yield: 4 servings (serving size: 1 burrito)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 26%
  • Fat: 6.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 10.1g
  • Carbohydrate: 31.8g
  • Fiber: 1.6g
  • Cholesterol: 10mg
  • Iron: 1.2mg
  • Sodium: 794mg
  • Calcium: 99mg


  • 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


  1. Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon, and vinegar. Toss gently to coat; set aside.
  2. 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.
  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, sour cream, and cheese; roll up.
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