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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for a variety of flavors and textures. Use refrigerated egg substitute or all egg whites instead of whole eggs to cut saturated fat in scrambles. Ingredients:
8 ounces firm tofu |
2 roma tomatoes (6 oz. total) |
1 tablespoon olive oil |
1 cup thinly slivered zucchini (1/4 in. by 3 in.) |
1 cup thinly slivered red bell pepper (1/4 in. by 3 in.) |
1 cup thinly sliced green onions |
1 cup thinly sliced spinach leaves |
1 tablespoon thinly sliced fresh basil leaves |
1 1/2 cups pasteurized egg product (such as egg beaters) or egg whites |
salt and pepper |
4 flour tortillas (10 in. wide; see notes) |
2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped |
1/2 to 1 cup marinara sauce, purchased or homemade, heated |
Directions:
1. Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry.
2. Rinse and core tomatoes; halve lengthwise, then slice lengthwise.
3. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil, zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes and stir until hot, 1 to 2 minutes. Add green onions, spinach, and basil; stir until wilted, about 1 minute. Add egg product and stir just until softly set, about 1 minute. Remove from heat and add salt and pepper to taste.
4. Meanwhile, wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until steaming, 30 to 45 seconds. Spoon a fourth of the vegetable-egg mixture along one side of each tortilla, about 1 inch from front and to within 1 inch of side edges. Fold front edge over filling, then roll up tightly like a burrito. Cut each wrap in half diagonally or into fourths and set on a dinner plate. Garnish with salad greens and hot marinara sauce, or offer sauce to add to taste.
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