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Ingredients
- 1 14-oz pkg. firm tofu, drained, cubed, and patted dry
- 8 oil-packed sun-dried tomato halves, finely chopped ( 1/4 cup), plus 2 Tbs. oil, divided
- 1 large onion, diced (2 cups)
- 4 cups sliced mushrooms
- 4 8-inch flour tortillas, warmed
Method
- Place tofu cubes, 2 Tbs.
- sun-dried tomatoes, and 1 Tbs.
- tomato oil in resealable plastic bag.
- Seal, and gently shake to coat tofu.
- (Cubes will break up a bit.)
- Marinate 30 minutes, or refrigerate overnight.
- Heat remaining 1 Tbs.
- oil in large non-stick skillet over medium heat.
- Add onion, and saute 15 to 20 minutes.
- Add mushrooms, and saute 10 minutes more.
- Season with salt and pepper (if desired), transfer to small bowl, and keep warm.
- Wipe out skillet, and coat with cooking spray.
- Add tofu, and saute over medium heat 10 minutes, gently breaking up cubes.
- Spread 1 1/2 tsp.
- remaining chopped sun-dried tomatoes over each tortilla.
- Mound 1/2 cup tofu on bottom third of each tortilla, leaving 2-inch border.
- Top each with heaping 1/4 cup mushroom-onion mixture.
- Fold sides of tortillas over filling, then roll from bottom up.
