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Ingredients
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2 tablespoons vegan margarine (such as Earth BalanceĀ®)
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Ā½ yellow squash, thinly sliced
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Ā½ green bell pepper, diced
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Ā½ yellow onion, diced
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Ā½ cup diced jalapeno peppers
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1 (12 ounce) package cubed tofu
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3 tablespoons soy sauce
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1 tablespoon garlic powder
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5 flour tortillas
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2 tablespoons vegan sour cream
Directions
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Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
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Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
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Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.
Nutrition Facts (per serving)
357 | Calories |
14g | Fat |
45g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 357 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 4g | 18% |
Sodium 1082mg | 47% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 13g | 26% |
Vitamin C 16mg | 18% |
Calcium 340mg | 26% |
Iron 7mg | 36% |
Potassium 330mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.