BREAKFAST-FOR-SUPPER TOFU BURRITOS

[Guest guest]

BREAKFAST-FOR-SUPPER TOFU BURRITOS

 

 

Round out the main course with leaves of romaine

lettuce topped with purchased guacamole and salsa;

also offer rice pilaf. For dessert, spoon Kahlùa and

chocolate sauce over coffee ice cream.

1/4 cup vegetable oil

2 cups chopped bell peppers (preferably red, yellow

and green)

1 14-ounce package soft tofu, drained, cut into cubes

2 large garlic cloves, chopped

2 teaspoons chili powder

1/3 cup chopped fresh cilantro

 

4 8-inch-diameter flour tortillas

 

Heat vegetable oil in heavy large skillet over

medium-high heat. Add bell peppers and sauté until

beginning to soften, about 2 minutes. Add tofu, garlic

and chili powder and sauté until bell peppers are

soft, about 3 minutes. Mix in cilantro; season filling

with salt and pepper. Remove from heat.

 

Wrap flour tortillas in plastic and warm on low in

microwave. Arrange flour tortillas on work surface.

Spoon 1/4 of filling into center of each. Fold

tortilla sides over ends of filling; roll up to

enclose filling. Cut each burrito in half; place 4

halves on each plate.

 

Makes 2 servings; can be doubled.

 

 

 

 

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