Summer is the perfect time to take advantage of delicious, fresh veggies for this dish!
1 1/2 cups instant brown rice, uncooked
1 medium tomato, chopped
1 can chopped green chilies
7 tablespoons lime juice, divided
5 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 pound tofu, cubed
3 teaspoons olive oil, divided
1 large onion, halved and sliced
1 1/2 large bell pepper, julienned
3 cloves garlic, minced
1 tablespoon brown sugar
8 flour tortillas, warmed
1. Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice.
2. Meanwhile, combine the chili powder, cumin and salt; sprinkle over tofu. In a large, non-stick skillet coated with cooking spray, sauté tofu in 2 teaspoons oil until browned. Remove and keep warm.
3. In same skillet, cook the onion, peppers and garlic in remaining oil until done. Stir in the brown sugar, tofu and remaining lime juice; heat through.
4. Spoon 2/3 cup each of rice mixture and tofu mixture down the center of each tortilla; roll up.
1 medium tomato, chopped
1 can chopped green chilies
7 tablespoons lime juice, divided
5 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 pound tofu, cubed
3 teaspoons olive oil, divided
1 large onion, halved and sliced
1 1/2 large bell pepper, julienned
3 cloves garlic, minced
1 tablespoon brown sugar
8 flour tortillas, warmed
1. Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice.
2. Meanwhile, combine the chili powder, cumin and salt; sprinkle over tofu. In a large, non-stick skillet coated with cooking spray, sauté tofu in 2 teaspoons oil until browned. Remove and keep warm.
3. In same skillet, cook the onion, peppers and garlic in remaining oil until done. Stir in the brown sugar, tofu and remaining lime juice; heat through.
4. Spoon 2/3 cup each of rice mixture and tofu mixture down the center of each tortilla; roll up.
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