Tofu Tortillas with Salsa

  • Yield 2 servings

Warm tortillas are topped with a tasty tofu mixture and salsa in this healthy dish.


1 large ripe tomato, chopped
1/4 red onion, chopped
1 serrano chili, seeded and minced
1/4 cup chopped cilantro
1 tablespoon tomato puree
Salt, to taste
1 tablespoon peanut oil
1 pound firm tofu, chopped
1 red onion, chopped
1 jalapeno or serrano chili, seeded and minced
1/2 cup tomato sauce
1/2 teaspoon ground cumin
1/4 cup minced cilantro
Juice of 1/2 lime
Salt, to taste
4 (6-inch) corn tortillas (white or yellow)
1/2 cup shredded cheddar or jack cheese
1 cup shredded green leaf lettuce
2 tablespoons 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. 



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