October 14, 2013
1 red bell pepper, diced
1 onion, diced
2 cloves garlic, chopped
1 15-ounce (425g) package firm tofu, drained
1 tablespoon chili powder
1/4 teaspoon crushed red pepper (or to taste)
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon cumin
Salt and pepper, to taste
Cheese (e.g., Daiya or Vegusto)
In a large frying pan, sauté the red pepper, onion, and garlic in a drizzle of oil (or use cooking spray for this). When the veggies start to get soft, crumble the tofu and add it in along with all the spices. Sauté about 4 minutes until the veggies are cooked through. Taste and adjust the spices as necessary.
On a work surface, lay out your tortilla and fill it with the tofu mixture and any of the other optional fillings. Serve warm with salsa.
Recipe courtesy of LeslieDurso.com.
All figures are per serving (assumes 4 servings).
Fat: 4 g
Carbs: 24 g
Fiber: 3 g
Protein: 10 g
Sodium: 390 mg