Tofu Tortillas with Salsa
- Yield 2 servings
Warm tortillas are topped with a tasty tofu mixture and salsa in this healthy dish.
Ingredients
- Salsa:
- 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
- Tortillas:
- 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
Instructions
- To prepare salsa, combine all ingredients in a nonreactive container. Makes 1 cup.
- 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.
- Warm tortillas in dry skillet over medium heat. Or, for crisper tortillas, spray pan with no-stick cooking spray before adding tortillas.
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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.
