 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
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.
|
|