0.0 – 0 reviews • Tofu Recipes
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
15 min |
| Cook: |
25 min |
| Yield: |
4 servings |
Ingredients
- 1/3 cup converted white rice
- 1 15-ounce can low-sodium kidney or black beans (do not drain)
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 14-ounce package extra-firm tofu, drained, patted dry and cut into cubes
- 1/2 teaspoon low-sodium sazon seasoning
- 2 scallions, chopped
- 4 10-inch flour tortillas
- 1/2 cup shredded low-fat pepper jack cheese (about 2 ounces)
- 1/4 cup pico de gallo
- 1 cup shredded romaine lettuce
- Hot sauce and sour cream, for serving
Instructions
- Bring 1/4 cup water, the rice, the beans and their liquid, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and stir. Cover and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, 5 minutes. Add the sazon and cook, stirring, 2 minutes. Add 1 tablespoon water; cook, stirring, until absorbed. Add the tofu and scallions to the rice; fluff with a fork.
- Wrap the tortillas in damp paper towels and microwave 30 seconds. Sprinkle the bottom halves with the cheese; top with the tofu mixture, pico de gallo and lettuce. Fold the bottom edge over the filling, fold in the sides, then roll up tightly. Arrange seam-side down on a large microwave-safe plate and cover with a damp paper towel. Microwave until warm, 2 to 3 minutes. Serve with hot sauce and sour cream.
Nutrition Facts
| Calories |
498 calorie |
| Total Fat |
16 grams |
| Saturated Fat |
5 grams |
| Cholesterol |
15 milligrams |
| Sodium |
1335 milligrams |
| Carbohydrates |
67 grams |
| Dietary Fiber |
8 grams |
| Protein |
22 grams |