Asian-Style Triple Mushroom Tofu Wraps

  • Recipe serves: 4
  • Prep Time 20 min
  • Marinate for 10 min
  • Cook Time 18 min


  • 12 ounces firm tofu, cut into long strips
  • 1 3/4 tsp. reduced sodium soy sauce, divided
  • 1/2 tsp. finely grated fresh ginger or 1/8 tsp. ground ginger
  • 2 Tbsp. I Can't Believe It's Not Butter!® Light Spread
  • 1 lb. sliced assorted mushrooms (white, cremini and/or shiitake)
  • 1 small orange bell pepper, sliced
  • 4 green onions, cut into 1-inch pieces
  • 1 clove garlic
  • 2 tsp. rice wine vinegar
  • 4 (8-in.) soft taco-size whole wheat tortillas


  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 large 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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 250
Calories from Fat 90
Total Fat 10 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 400 mg
Total Carbs 29 g
Dietary Fiber 5 g
Sugars 5 g
Protein 15 g
Calcium 20 %
Iron 15 %
Vitamin C 50 %
Vitamin A 70 %