Tofu Tortillas with Salsa
Recipe by Steven Petusevsky
Ingredients
- Salsa:
- 1large ripe tomato, chopped
- 1/4-- red onion, chopped
- 1-- serrano chili, seeded and minced
- 1/4cup chopped cilantro
- 1tablespoon tomato puree
- -- Salt, to taste
- Tortillas:
- 1tablespoon peanut oil
- 1pound firm tofu, chopped
- 1-- red onion, chopped
- 1-- jalapeno or serrano chili, seeded and minced
- 1/2cup tomato sauce
- 1/2teaspoon ground cumin
- 1/4cup minced cilantro
- -- Juice of 1/2 lime
- -- Salt, to taste
- 4-- (6-inch) corn tortillas (white or yellow)
- 1/2cup shredded cheddar or jack cheese
- 1cup shredded green leaf lettuce
- 2tablespoons low-fat sour cream
Instructions
-
To prepare salsa, combine all ingredients in a nonreactive container. Makes 1 cup.
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To prepare tortillas, heat oil in a nonreactive saute pan or skillet over medium heat. Add tofu, onions and chili peppers; saute 1 minute. Tofu will break up a bit, don't worry, it's supposed to. Add tomato sauce, cumin, cilantro, lime juice and salt. Simmer 5 minutes; remove from heat and set aside.
-
Warm tortillas in dry skillet over medium heat. Or, for crisper tortillas, spray pan with no-stick cooking spray before adding tortillas.
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Place 2 tortillas on each of 2 plates. Spoon a portion of tofu mixture over tortillas. Sprinkle with cheese and pile with lettuce. Place a dollop of sour cream on top. Garnish with 2 tablespoons salsa per serving, reserving remaining ¾ salsa.
Nutritional Info *per serving
- Calories 584
- Fat 32g
- Cholesterol 23mg
- Sodium 645mg
- Carbohydrate 46g
- Fiber 8g
- Protein 35g