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Monday, September 13, 2010

tofu tortillas

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I love the above tortillas because they have no preservatives or wheat. Whole Foods sells these in their refrigerator section near the hummus in my store.

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I love serving a combo of mushrooms, seasoned broiled tofu, peppers, onions, and garlic for a filling.



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Adding the Picante sauce and roll up---a nice treat!


1 block of firm or extra firm tofu (about 14 ounces)
balsamic vinegar
Italian seasoning (Mrs. Dash)

8 ounces of button mushrooms
1 bell pepper (or 1/3 of a green bell, 1/3 of a yellow bell, and 1/3 of a red bell) can use more
1 large onion
1 large rounded teaspoon of minced garlic
spritz of olive oil
salt and pepper

Cut up tofu into little squares or rectangles. Place in large bowl and sprinkle with balsamic vinegar and a generous amount of Italian seasoning adding salt and pepper if desired. Spread on a non-stick cookie sheet or jelly roll pan spritz with a tiny bit of olive oil.and broil 6 minutes, toss them, and broil another 6-8 minutes until they are browned a bit.

Meanwhile cut up the veggies and saute in large skillet adding the garlic near the end. Let them cook and when about done add the tofu and toss to mix---add salt and pepper to taste and serve.

3 comments:

Robin said...

Someone just suggested I try gluten free diet for 2 weeks for chronic pain. I immediately thought of you and all your wonderful recipes and thought-"I could totally do that!"
So I'll be lurking here over the next couple weeks:) Thanks for sharing Kim!!

Robin said...

BTW, Maybe I've missed it-looked around your blog here didnt see it...I personally would be quite interested in a list of recommended GF products, and any other tips you have learned living GF!! Thanks! :)

Lesley said...

Those would be good in tortilla soup or for nachos. I have been doing a lot with sprouted wheat lately. If you have a Whole Foods then you are set for ingredients. Look for lacinato or regular kale and do try the chips.
They are addicting and so healthy