Tofu Tortillas with Salsa

  • Yield: 2 servings


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
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


  1. To prepare salsa, combine all ingredients in a nonreactive container. Makes 1 cup.
  2. 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.
  3. Warm tortillas in dry skillet over medium heat. Or, for crisper tortillas, spray pan with no-stick cooking spray before adding tortillas.
  4. 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