Tex-Mex Tofu Burritos

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  • 1 (10.5 ounce) package extra-firm light tofu, drained and cut into 1/2-inch cubes
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons cider vinegar
  • 2 teaspoons vegetable oil
  • 1 cup sliced onion, separated into rings
  • 1 cup julienne-cut red bell pepper
  • 1 cup julienne-cut zucchini
  • 1/2 cup corn, black bean and roasted redpepper salsa
  • 1/4 teaspoon salt
  • 4 (8-inch) fat-free tortillas
  • 1/4 cup sliced green onions
  • 1/4 cup low-fat sour cream
  • 1/4 cup shredded reduced-fat Monterey Jack cheese


  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 large nonstick skillet over medium heat. Add onion; sauté for 2 minutes.
  3. Add bell pepper and zucchini; sauté for 4 minutes.
  4. Stir in tofu mix, salsa and salt; cook for 2 minutes, stirring occasionally. Remove from heat.
  5. Warm tortillas according to package directions. Spoon about 3/4 cup tofu mix down center of each tortilla. Top with 1 tablespoon each of green onions, sour cream and cheese; roll up.

Yield: 4 servings

Calories 231 Fat 6.7g Protein 10.1g Carb 31.8g Fiber 1.6g Chol 10 mg Sodium 794 mg

Source: Cooking Light