¼cupchopped fresh cilantro, plus additional for sprinkling
1tbspchopped canned chipotle chiles in adobo
2cloves garlic, coarsely chopped
1tspsalt
1(16 oz) package firm or extra firm tofu
Instructions
1
Warm each tortilla on both sides in a non-stick skillet or over a medium flame on a gas stove. Stack warmed tortillas and wrap loosely in foil and keep warm in oven.
2
Puree tomatoes with their juice, together with onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Add mixture to a pan and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
3
While salsa is cooking, drain the tofu, and press dry with a paper towel. Cut into thin strips and place in a nonstick skillet, lightly sprayed with oil. Sprinkle with salt. Turn with spatula when golden and sprinkle other side with salt. Cook until both sides are golden.
4
Place two tortillas on a plate, add two strips of tofu, fold tortilla in half. Spoon salsa over the tortillas and sprinkle with cilantro.
5
Serve with beans and sliced avocado.
Nutrition Facts
4 servings
Serving size
2 tortillas
Amount per serving
Calories160
% Daily Value *
Total Fat2g3%
Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol0mg
Sodium430mg19%
Total Carbohydrate33g12%
Dietary Fiber 6g22%
Total Sugars 1g
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
8corn tortillas
2(14 oz) cans whole or diced tomatoes in juice
½cupwhite onion, chopped
¼cupchopped fresh cilantro, plus additional for sprinkling
1tbspchopped canned chipotle chiles in adobo
2cloves garlic, coarsely chopped
1tspsalt
1(16 oz) package firm or extra firm tofu
Directions
1
Warm each tortilla on both sides in a non-stick skillet or over a medium flame on a gas stove. Stack warmed tortillas and wrap loosely in foil and keep warm in oven.
2
Puree tomatoes with their juice, together with onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Add mixture to a pan and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
3
While salsa is cooking, drain the tofu, and press dry with a paper towel. Cut into thin strips and place in a nonstick skillet, lightly sprayed with oil. Sprinkle with salt. Turn with spatula when golden and sprinkle other side with salt. Cook until both sides are golden.
4
Place two tortillas on a plate, add two strips of tofu, fold tortilla in half. Spoon salsa over the tortillas and sprinkle with cilantro.
AuthorLife and Health Network