| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Sandwiches, Vegetarian, Cooking lig |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Barbecue sauce |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried oregano |
| 1 |
pk |
Light tofu; drained and sliced lengthwise into 1/4-inch pieces 12.3-ounces |
| 2 |
ts |
Olive oil |
| 1/4 |
c |
Chopped onion |
| 1 |
ts |
Ground turmeric |
| 2 |
|
Garlic cloves; minced |
| 1 |
|
Jalapeno pepper; seeded and minced |
| 1 1/2 |
c |
Water |
| 3/4 |
c |
Uncooked basmati rice |
| 4 |
|
Curly leaf lettuce leaves |
| 4 |
|
Fat-free flour tortillas -10-inchs diameter |
| 1 |
c |
Shredded reduced-fat monterey jack cheese |
| 1/2 |
c |
Plain fat-free yogurt |
| 8 |
sl |
Tomato; 1/8 inch thick –cut in half crosswise |
INSTRUCTIONS
1. Preheat broiler.
2. Combine the first 4 ingredients in a small bowl. Brush the barbecue
sauce mixture over both sides of the tofu. Broil the tofu for 4 minutes on
each side or until the tofu is bubbly.
3. Heat olive oil in a medium saucepan over medium-high heat. Add chopped
onion, ground turmeric, minced garlic, and jalapeno, and sauté 1 minute.
Add water and rice; bring to a boil. Cover, reduce heat, and simmer 30
minutes or until rice is tender.
4. Place 1 lettuce leaf on each tortilla. Divide the broiled tofu slices
evenly among the tortillas. Top each with 1/4 cup rice mixture, 1/4 cup
Shredded cheese, 2 tablespoons yogurt, and 2 tomato slices, and roll up.
Cut each tortilla diagonally in half.
Yield: 4 servings.
Calories 439 (18% from fat); fat 8.6g (sat 3.8g, mono 2.3g, poly 1.2g);
protein 21g; carbohydrate 67.7g; fiber 1.6g; cholesterol 19mg; iron 2.6mg;
sodium 823mg; calcium 315mg.
WW-9 points.
Busted by Gail Shermeyer <4paws@netrax.net>
Notes: "Tofu is at home on the range with spicy barbecue sauce, Jack
cheese, and aromatic rice, all wrapped up in a tortilla."
Recipe by: Cooking Light Magazine, May 1998
Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999, converted by
MM_Buster v2.0l.
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