Tofu is at home on the range with spicy barbecue sauce, Jack cheese, and aromatic rice, all wrapped up in a tortilla.
1/4 cup barbecue sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (12.3-ounce) package light tofu, drained and sliced lengthwise into 1/4-inch pieces
2 teaspoons olive oil
1/4 cup chopped onion
1 teaspoon ground turmeric
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 1/2 cups water
3/4 cup uncooked basmati rice
4 curly leaf lettuce leaves
4 (10-inch) fat-free flour tortillas
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1/2 cup plain fat-free yogurt
8 (1/8-inch-thick) slices tomato, cut in half crosswise
How to Make It
Combine the first 4 ingredients in a small bowl. Brush the barbecue sauce mixture over both sides of the tofu. Broil the tofu for 4 minutes on each side or until the tofu is bubbly.
Heat olive oil in a medium saucepan over medium-high heat. Add chopped onion, ground turmeric, minced garlic, and jalapeño, and sauté 1 minute. Add water and rice; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until rice is tender.
Place 1 lettuce leaf on each tortilla. Divide the broiled tofu slices evenly among the tortillas. Top each with 3/4 cup rice mixture, 1/4 cup shredded cheese, 2 tablespoons yogurt, and 2 tomato slices, and roll up. Cut each tortilla diagonally in half.