Recipe: Bell Pepper and Tofu Wrap
by Erin Sheehan
Bell peppers have many nutritional benefits, especially late in the summer and into fall as they ripen beyond green to turn orange, yellow, red, and brown. They are plentiful and fresh in our area until the first hard frost, and beyond that, available in the Produce section from farther afield. For this recipe, you can use any combination of bell peppers, preferably not green, but whatever you can find. Pan-fried with a few onions and some tofu, and you have a delicious wrap that is healthy and easy to make! You can find all of the ingredients for this recipe at Honest Weight.
Ingredients:
1 brick of firm tofu (12 -16 ounces)
4 tablespoons olive oil, divided
4 bell peppers – any color combination, preferably not green, diced
1 medium yellow onion, diced
2 tablespoons cornstarch or arrowroot
1 tablespoon taco seasoning
¼ - ½ cup sour cream as desired
4 ten-inch flour tortillas
Instructions: Start by pressing your tofu to remove excess water. Wrap the tofu brick in paper towels and place a heavy plate or skillet on top. Add weight (a cookbook works!) and let press for at least 30 minutes and up to one hour.
Heat 2 tablespoons of the olive oil in a large frying pan. Reduce heat to medium-low and add the peppers and onions all at once. Sautee the peppers and onions, stirring and turning frequently, until the onions are nearly caramelized and the peppers are tender and even slightly browned, about 15 minutes. Add more oil to the pan as needed while cooking. Remove peppers and onions from pan and place in medium bowl.
Cut the pressed tofu into one-inch cubes. In medium bowl, stir together cornstarch and taco seasoning. Add tofu to bowl with cornstarch and seasoning and stir. All tofu pieces should be well coated.
Add remaining two tablespoons of olive oil to the same pan you used for the peppers/onions and heat to medium-high heat. Add the coated tofu to the pan and spread out in a single layer. When you first add it to the pan, let it just brown for a few minutes without turning it, to allow a crust to form. Next, turn the tofu periodically as it cooks to allow it to brown on all sides. Use additional olive oil if needed as cooking.
Remove cooked tofu from pan and stir together with the pepper/onion mix.
Heat tortillas in microwave to soften them. Spoon pepper/onion/tofu filling in a line across the middle of each tortilla. Add 1-2 tablespoons of sour cream as desired to each. Fold opposing edges of the tortilla to overlap the filling and roll to create a burrito. Serve immediately. Makes four servings.
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