Total Time: 25 min. Prep Time: 10 min. Cooking Time: 15 min. Yield: 4 servings Ingredients: 2 Tbsp. nonfat plain yogurt 3 Tbsp. fresh lime juice, divided use 2 Tbsp. finely chopped cilantro, divided use 1 medium tomato, chopped 1 medium onion, chopped, divided use 1 medium jalapeño, seeds removed, chopped (optional) 2 Tbsp. olive oil 1 cup assorted vegetables (like sliced mushrooms, spinach, or marinated cactus) 1 (14-oz.) package firm tofu, crumbled 3 cloves garlic, crushed 1 tsp. chili powder (or chipotle seasoning, habañero seasoning, or cumin) 4 (6-inch) whole wheat tortillas, warm 1 cup shredded romaine lettuce Fresh cilantro leaves (for garnish; optional) 4 lime wedges (for garnish; optional) Preparation: 1. Combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside. 2. Combine tomato, ¼ onion, jalapeño (if desired), and remaining 1 Tbsp. cilantro in a small bowl; mix well. Set aside. 3. Heat oil in large nonstick skillet over medium-high heat. 4. Add remaining ¾ onion; cook, stirring frequently, for 3 to 4 minutes, or until translucent. 5. Add vegetables; cook, stirring frequently, for 4 to 5 minutes or until crisp. 6. Add tofu, garlic, and chili powder; cook, stirring frequently, for 3 to 4 minutes, or until tofu is lightly browned and vegetables are tender-crisp. 7. Add remaining 1 Tbsp. lime juice; reduce heat to medium-low and bring to a gentle boil. Remove from heat. 8. Top tortillas evenly with lettuce and tofu mixture. 9. Drizzle with yogurt sauce; garnish with cilantro leaves and lime wedge. Serve with tomato salsa. Nutritional Information (per serving): Calories: 271 Fat: 13 g Saturated Fat: 2 g Cholesterol: 0 mg Sodium: 234 mg Carbohydrate: 26 g Fiber: 3 g Sugar: 5 g Protein: 13 g
Posted on: Tue, 18 Mar 2014 21:00:01 +0000
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