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BREAKFAST OR SUPPER TOFU BURRITOS

Round out the main course with leaves of romaine lettuce topped with purchased guacamole and salsa; also offer rice pilaf. For dessert, spoon Kahlùa and chocolate sauce over coffee ice cream.

Ingredients
1/4 cup vegetable oil
2 cups chopped bell peppers (preferably red, yellow and green)
1 14-ounce package soft tofu, drained, cut into cubes
2 large garlic cloves, chopped
2 teaspoons chili powder
1/3 cup chopped fresh cilantro
4 8-inch-diameter flour tortillas

Preparation
Heat vegetable oil in heavy large skillet over medium-high heat. Add bell peppers and sauté until beginning to soften, about 2 minutes. Add tofu, garlic and chili powder and sauté until bell peppers are soft, about 3 minutes. Mix in cilantro; season filling with salt and pepper. Remove from heat.
Wrap flour tortillas in plastic and warm on low in microwave. Arrange flour tortillas on work surface. Spoon 1/4 of filling into center of each. Fold tortilla sides over ends of filling; roll up to enclose filling. Cut each burrito in half; place 4 halves on each plate.

Makes 2 servings; can be doubled.

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Site Updated November 2008

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