Veggie Life, Summer, 2001: Scrambled Tofu Wraps

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* Exported from MasterCook *

 

SCRAMBLED TOFU WRAPS

 

Recipe By :Robin Asbell

Serving Size : 0 Preparation Time :0:00

Categories : Small Bites and Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large yellow or white potato -- cut into1/4-inch

cubes

-- (about 1-1/4 cups)

1 small onion -- diced

1 small red bell pepper -- diced

1 tablespoon olive oil

14 ounces extra-firm tofu -- (14 to 16)

frozen -- defrosted, and

pressed

1 teaspoon each: ground cumin -- chili powder, and

oregano

1/2 teaspoon garlic powder

Salt and pepper to taste

4 large flour tortillas

Optional

Fresh chopped tomatoes -- chopped lettuce,

salsa, sour cream

 

1. In a nonstick skillet over medium-

high heat, saute potatoes, onions, and

peppers in oil until tender-crisp, about

10 minutes.

2. Crumble tofu into skillet. Saute 2

minutes, stirring often. Stir in cumin,

chili powder, and oregano. Add a splash

of water to moisten, if necessary, and

continue cooking 2 more minutes.

3. In a microwave or oven, warm tor-

tillas. To assemble, place 3/4 cup filling

in the center of each tortilla. If desired,

top with tomatoes, lettuce, salsa, and/or

sour cream. Fold sides in, then fold top

over filling and roll, burrito style, tuck-

ing in sides as necessary.

LACTO/VEGAN

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 4 wraps "

 

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Per Serving (excluding unknown items): 1515 Calories; 59g Fat (34.2% calories

from fat); 69g Protein; 186g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol;

1422mg Sodium. Exchanges: 10 1/2 Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 8

Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0