Ingredients: SPICY TOFU BURRITOS yields 4 4 7-8 inch diameter fat-free flour tortillas 1 tablespoon olive oil ½ cup chopped onion 1 ½ teaspoons ground cumin ½ teaspoon turmeric 12 ounces firm tofu, crumbled (about 2 cups) 1 cup chopped red bell pepper 1 ½ tablespoons minced seeded jalapeño chili (I used banana peppers) 1 garlic clove, minced ½ cup grated mozzarella cheese (about 2 ounces) 1 cup (packed) thinly sliced romaine lettuce 6 tablespoons chopped fresh cilantro 4 lime wedges ~*~*~*~*~*~*~*~* Prep: Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 15 minutes. Basically just let these heat up while you cook the rest. Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add cumin and turmeric; stir 30 seconds. Add crumbled tofu, bell pepper, jalapeño(banana pepper) and garlic and sauté until heated through, about 3-5 minutes. Add cheese and stir until melted, about 1 minute. Season to taste with salt and pepper. Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla around filling and serve. Notes: I think these could use some beans and we also added avocado. Don’t cook the avocado though, it gets a gross texture. You could probably mix it up and add some rice and sour cream, whatever you normally like on a burrito. These werent too hard or expensive to make, but I wouldnt go so far as to say its budget friendly.
Posted on: Sun, 14 Sep 2014 02:14:02 +0000
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