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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.0
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 418.7 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 6.0 g
  • Protein: 11.0 g

View full nutritional breakdown of Tofu & Veggie Burrito calories by ingredient
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Tofu & Veggie Burrito



Introduction

a marinated, mexican-style tofu, cooked with marinated veggies and served in a sprouted grain tortilla. Yummm! a marinated, mexican-style tofu, cooked with marinated veggies and served in a sprouted grain tortilla. Yummm!
Number of Servings: 4

Ingredients

    1/4 block extra-firm tofu, diced
    1 small zucchini, diced
    1 small carrot, diced
    1/2 green bell pepper, diced
    1 stalk celery, diced
    1 small jalapeno, diced (opt)
    1 clove garlic, minced
    2 tbsp light soy sauce
    1 tbsp balsamic vinegar
    1 tsp olive oil
    1 tbsp chili powder
    2 tsp - 1 tbsp cumin (to taste)
    1/2 cup corn kernels (frozen or fresh)
    1/4 cup chopped onion
    4 sprouted grain tortillas

Directions

Combine tofu, zucchini, carrot, bell pepper, celery, and jalapeno in medium dish. In a separate small dish, whisk together garlic, soy sauce, vinegar, and olive oil and spices. Pour over tofu and veggies.
Stir together well, making sure marinate covers everything (make more if you need to).
Let marinate in fridge at least 1 hour.

Heat medium skillet/saute pan over medium-high heat with a drizzle of olive oil. Saute onion until it begins to turn golden. Add in tofu mixture and corn kernels; continue sauteing until everything is heated through and cooked, no more than 10 minutes.

Heat a saucepan with about 2 inches of water in it until it boils. Set a steamer basket on top, and steam each tortilla (wrapped in a paper towel) until nice and soft and warm.

Spoon 1/4 of mixture onto each tortilla, and serve!

Number of Servings: 4

Recipe submitted by SparkPeople user PESCETARIAN.






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