Amber Waves: Tortillas with Vegetables and Tofu Sour Cream

[Guest guest]

This is a different version of tofu sour cream. I love umeboshi plums.

Ellen

 

 

* Exported from MasterCook Mac *

 

Tortillas with Vegetables and Tofu Sour Cream

 

Recipe By : Amber Waves of Grain, Alex and Gale Jack

Serving Size : 1 Preparation Time :0:00

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

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4 corn tortillas

1/2 cup broccoli -- sliced

1/2 cup onions -- thinly sliced

1/2 cup cauliflower -- sliced

1/2 cup yellow squash -- thinly sliced

sesame oil

shoyu -- to taste

Tofu Sour Cream:

1 cup tofu

1 teaspoon sweet rice vinegar

1/4 teaspoon sea salt

1/4 teaspoon umeboshi paste

- or 1 small umeboshi plum

 

Tortillas are the flat bread of the Southwest. Traditionally, they

are made with masa, or whole corn dough. In the natural foods store,

ready-made tortillas made with organic cornmeal are widely available.

These are not as hearty as the original but are enjoyable from time

to time, filled with beans or vegetables from land and sea. Here is

one of our favorite combinations. This dish is a nice accompaniment

to brown rice and black beans.

 

Cut vegetables in very thin slices so they will cook quickly. Brush

the skillet lightly with sesame oil and stir-fry the vegetables,

adding shoyu just before they are done. Warm tortillas in iron

skillet. Place vegetables inside tortillas and roll. Spoon tofu sour

cream over the tortillas and garnish with chopped scallions.

 

To prepare tofu sour cream, crumble the tofu and blend with above

ingredients in 1/4 cup of spring water until smooth. Simmer 2 to 3

minutes over low flame.

 

* Vegetables may be varied in this dish. Arame is very good in tortillas.

 

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Per serving (excluding unknown items): 479 Calories; 15g Fat (26%

calories from fat); 30g Protein; 66g Carbohydrate; 0mg Cholesterol;

679mg Sodium

Food Exchanges: 3 Starch/Bread; 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat

 

 

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