Asian-Style Triple Mushroom Tofu Wraps

Serves: 4

Preparation Time: 20 Minute(s)

Marinate Time: 10 Minute(s)

Cook Time: 18 Minute(s)

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Ingredients
- 
12 ounces firm tofu, cut crosswise into 4 slices
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1-3/4 tsp. reduced sodium soy sauce, divided
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1/2 tsp. finely grated fresh ginger or 1/8 tsp. ground ginger
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2 Tbsp. I Can't Believe It's Not Butter!® Light Spread, divided
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1 lb. sliced mixed mushrooms (white, cremini and/or shiitake)
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1 small orange bell pepper, sliced
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4 green onions, cut into 1-inch pieces
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1 clove garlic, chopped
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2 tsp. rice wine vinegar
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4 (8-in.) soft taco-size whole wheat tortillas
Instructions
  1. Combine tofu, 1 teaspoon soy sauce and ginger in large resealable bag; turn to coat. Close bag and marinate 10 minutes.
  2. Meanwhile, melt 1 tablespoon I Can't Believe It's Not Butter!® Light Spread in 12-inch nonstick skillet over medium heat and cook mushrooms, orange pepper and green onions, stirring frequently, 8 minutes or until vegetables are tender and golden. Stir in garlic, remaining 3/4 teaspoon soy sauce and rice wine vinegar; cook 30 seconds. Remove vegetables from skillet and keep warm.
  3. Remove tofu from marinade, discarding marinade. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook tofu, turning once, 4 minutes or until golden. Remove tofu from skillet and set aside.
  4. Evenly divide vegetables and tofu onto tortillas. Fold in sides, then roll up.

Nutrition Information per serving

Calories 250, Calories From Fat 90, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 10g, Cholesterol 0mg, Sodium 400mg, Total Carbohydrates 29g, Sugars 5g, Dietary Fiber 5g, Protein 15g, Vitamin A 70%, Vitamin C 50%, Calcium 20%, Iron 15%

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