Tex-Mex Tofu Burritos

By Lv2Cook

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 julienne-cut red bell pepper (3 × 1/4-inch)
• 1 cup julienne-cut zucchini (3 × 1/4-inch)
• 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

Details

Servings 1

Preparation

Step 1

Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon, and vinegar. Toss gently to coat; set aside.

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.

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.

Serving Size: 1 burrito