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Ingredients40 m servings 357 cals
Original recipe yields 5 servings (5 burritos)
- 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.
- Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
- Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.
Per Serving: 357 calories; 14.3 g fat; 44.9 g carbohydrates; 13 g protein; 0 mg cholesterol; 1081 mg sodium. Full nutrition
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