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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tofu is at home on the range with spicy barbecue sauce, Jack cheese, and aromatic rice, all wrapped up in a tortilla. Ingredients:
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 |
Directions:
1. Preheat broiler.
2. 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.
3. 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.
4. 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.
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