Tofu is a pleasant-tasting convenience food that is economical, a high-quality source of vegetable protein and a great non-dairy source of calcium. It tastes great as a filler for fajitas.
- 2 Tbsp. fresh lemon juice
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 10 oz. extra-firm tofu, cut into 1 1/2-inch strips about 1/2-inch thick
- 4 flour tortillas (8-inch)
- 1 tsp. olive oil
- 1 cup sliced onion
- 1 cup red bell pepper strips
- 1 cup yellow or green bell pepper strips
- 1-2 tsp. finely chopped jalapeņo pepper or 1-2 Tbsp. chopped canned mild green chilies
- 2 Tbsp. chopped fresh cilantro (optional)
- 1 large clove garlic pressed
- 1/4 tsp. ground cumin
- 1/2 cup salsa
Preheat oven to 350 degrees Fahrenheit. In a small non-metallic bowl, combine lemon juice, salt and pepper. Add tofu and gently toss to coat. Let sit for 10 minutes, then drain well. Wrap tortillas in foil and place in oven for 10 minutes to warm. Meanwhile, heat oil in a 12-inch nonstick skillet over medium heat. Add onion and bell peppers; stir fry for 4 minutes. Add jalapeņo pepper and stir fry for 30 seconds. Add cilantro, if desired, along with garlic and cumin; stir fry for 1 minute. Add tofu; toss gently and heat through, about 2 minutes. To serve, place each tortilla on a plate. Divide tofu mixture among the tortillas, top each with salsa and roll to eat.
Serves 4, with 226 calories and 7 grams of fat per sandwich.
Source: American Institute for Cancer Research