1 tb Olive oil
1 md Bell pepper;
- red or yellow;
- seeded, chopped
3 Scallions; chopped
16 oz Firm tofu; drained, chopped
2 ts Chili powder
Salt
Black pepper; freshly ground
3 tb Fresh cilantro; minced
4 lg Flour tortillas; warmed
1 c Fresh tomato salsa
Heat the olive oil in a large skillet over medium heat. Add the bell
pepper and cook until softened, about 5 minutes. Add the scallions
and cook for 2 minutes. Stir in the tofu, chili powder, and salt &
pepper to taste, stirring to combine. Cook until the tofu is hot and
any liquid is evaporated, about 5 minutes. Remove from the heat, stir
in the cilantro, and set aside.
Place the tortillas on a work surface. Divide the tofu mixture among
the tortillas, topping each with 1/4 cup salsa. Roll up each tortilla
to enclose the filling. Use a serrated knife to cut each wrap in half.
Transfer to plates, seam side down, and serve at once.
Recipe by Vegan Planet by Robin Robertson
MMMMM
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