10.5 ounce extra-firm tofu light drained cut into 1/2- inch cubes
4 8-inch flour tortillas low-fat ()
0.3 cup green onions sliced
1 teaspoon ground cumin
0.3 cup cup heavy whipping cream sour low-fat
2 ounces pre-shredded monterey jack cheese reduced-fat
1 cup onion sliced ( 1)
1 cup bell pepper green red chopped ( 1)
0.5 cup chunky salsa with cilantro
0.3 teaspoon salt
2 teaspoons vegetable oil
1 cup zucchini chopped ( 1)
Equipment
frying pan
Directions
Sprinkle tofu with cumin, chili powder, and vinegar. Toss gently to coat; set aside.
Heat oil in a large nonstick skillet over medium heat.
Add 1 cup onion; saut 2 minutes.
Add bell pepper and zucchini; saut 4 minutes. Stir in tofu mixture, salsa, and salt; cook 2 minutes, stirring occasionally.
Remove from heat.
Warm tortillas according to package directions. Spoon about 3/4 cup tofu mixture down center of each tortilla. Top with 1 tablespoon each of green onions and sour cream, and 2 tablespoons cheese; roll up.
