Seared Tofu Burritos with Tomatillo-Chipotle Chile Sauce Recipe - Cooking Index
Seared Tofu Burritos with Tomatillo-Chipotle Chile Sauce Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Tomatillos - husked and rinsed |
| 2 lbs | 908g / 32oz | Garlic cloves (medium) |
| 1 | Canned chipotle chile in adobo - drained | |
| Sauce | ||
| 1/4 cup | 4g / 0.1oz | Loosely packed fresh cilantro leaves |
| Salt | ||
| 4 teaspoons | 20ml | Canola oil |
| 3/4 lb | 340g / 11oz | Firm or extra-firm lite tofu - cut into 1/2" |
| Dice | ||
| 1 | Red bell pepper, cored - seeded/sliced thin (medium) | |
| 2 cups | 474ml | Baby spinach - washed and dried |
| 4 cups | 250g / 8.8oz | Flour tortillas, each at least 10" across (large) |
| Warmed |
Preheat broiler. Place tomatillos and garlic on rimmed baking sheet and
broil, turning occasionally, until tomatillo skins shrivel and brown in
spots, 6 to 8 minutes. Set aside to cool briefly.
Place broiled tomatillos and garlic in food processor along with chile
and cilantro. Pulse until almost smooth. Add salt to taste.
Meanwhile, heat oil in large nonstick skillet. Add tofu and cook over
medium-high heat, turning cubes occasionally, until nicely browned,
about 6 minutes. Transfer tofu to plate lined with paper towels.
Add pepper to empty skillet, reduce heat to medium, and cook, stirring
occasionally until softened, about 5 minutes.
Place some spinach on bottom half of each wrap. Spoon some bell peppers
and tofu over spinach and then drizzle with tomatillo salsa. Roll up
wraps, tucking sides toward center to form bundles. Slice each roll in
half and serve immediately.
Per serving: 190 calories, 10 g protein, 8 g fat, 22 g carbohydrates, 3
g fiber, 229 mg sodium, 30% vitamin A, 87% vitamin C, 6% calcium
4 WW POINTS
Tomatillos, green tomato-like fruits with
papery husks, are broiled to soften their texture and give them a smoky
flavor. Once softened, they are pureed with garlic, chipotle chile, and
cilantro to make a quick salsa. In Mexico, this salsa is used to
moisten chicken and seafood, but it's just as good with cubes of browned
tofu. Canned chipotles in adobo are smoked, dried jalapeños packed in a
vinegary tomato sauce.
Source:
Natural Health Magazine, October 2000
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