Tex-Mex Tofu Burritos

Yield: 4 servings

Ingredients

• 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

Instructions

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.

Nutrition

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

Attribution

Cooking Light