Barbecue Tofu Wraps
This may be made ahead and reheated just before serving. It is wonderful as a leftover for lunch the next day or two.
Serves: 8-10
Prep Time: 20 min
Cook Time: 10 min
Ingredients
16 Ounces
Firm, water packed tofu (not silken)
2 Tsp
Cumin
2 Tsp
Chili powder
3 Tsp
Rice vinegar
1/2 Cup
Vegetable broth
1
Onion, chopped
1
Red bell pepper, chopped
1 Cup
Frozen corn kernels, thawed
15 Ounce Can
Black beans drained and rinsed
1 1/2 Cups
Cooked brown rice
1 Cup
Barbecue sauce
8-10
Fat free flour tortillas
Directions
1
Drain the tofu and cut into small cubes. Place in a shallow bowl and sprinkle with cumin, chili powder and vinegar. Stir gently to mix. Set aside, mixing occasionally.
2
Place the vegetable broth in a large non-stick frying pan. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes. Stir in corn, black beans, brown rice and barbecue sauce. Cook for an additional 2 minutes. Add tofu and continue to cook about 3 minutes longer, stirring gently when needed.
3
Warm tortillas. Spoon about 1/2 to 3/4 cup of the mixture down the center of the tortilla. Fold up bottom of tortilla, roll up sides and eat.
4
Optional: Set out bowls of shredded lettuce, chopped tomatoes, chopped onions and additional barbecue sauce or salsa. Another option would be a small amount of guacamole or Broccomole (recipe in Dips & Spreads). Top the tofu-bean mixture with any of these items before rolling up.
5
Variation: Use pinto or white beans instead of the black beans.
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