Soft and fluffy when cooked, tofu has a neutral flavor that showcases spices. This recipe can be doubled; just use a large nonstick skillet.
1 teaspoon vegetable oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (12.3-ounce) package reduced-fat firm tofu, drained and crumbled
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese
2 tablespoons minced fresh cilantro
1/8 teaspoon salt
4 (8-inch) flour tortillas
2 cups baby spinach leaves
1 cup bottled salsa
How to Make It
Heat oil in a medium nonstick skillet over medium-high heat. Add chili powder and cumin; cook 10 seconds. Add tofu; cook 1 1/2 minutes, stirring frequently. Stir in cheese, cilantro, and salt. Remove from heat.
Warm tortillas according to package directions. Arrange 1/2 cup spinach over each tortilla; top each with 1/4 cup tofu mixture. Roll up. Serve with salsa.
Absolutely delicious! I would make these again in a heartbeat. Savory tofu filling and delicious kick from the salsa on top. Would be even better if the spinach were wilted first, and I might also add a little more spice to the tofu. Served at brunch with mango slices and oj.
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