Original Inspiration: Weight Watchers website
WW: 7 pointsplus (1/2 c. filling, 2 tortillas, and 2T hoisin sauce)
|2 tsp vegetable oil|
|12 oz extra firm tofu, cut into 1-inch or smaller chunks|
|3 cups packaged coleslaw mix (shredded cabbage and carrots)|
|2 cups mushrooms, sliced|
|1 1/2 cups sweet red peppers, sliced|
|1 cups scallions, sliced|
|1 Tbsp minced garlic|
|1 Tbsp ginger root, minced (I typically buy minced ginger root in a tube in the produce section - time saver!)|
|2 Tbsp low-sodium soy sauce|
|8 medium low-carb tortillas (I recommend Trader Joe's or Tumaro low carb tortillas)|
|8 Tbsp hoisin sauce|
Heat 1 teaspoon oil in a large nonstick skillet. Add tofu and cook over high heat, 5 minutes, turning occasionally until golden. Remove to a plate.
Heat remaining teaspoon oil in skillet. Add coleslaw mix, mushrooms, and red pepper and stir-fry over high heat, 5 minutes, until crisp-tender. Add scallions, garlic and ginger and stir-fry 1 minute until fragrant.
Remove skillet from heat and stir in soy sauce.
To serve, heat tortillas as package directs (typically microwave for 10-20 seconds). Each tortilla should be filled with approximately 1/2 c. of tofu mixture and topped with 1 Tbsp of hoisin sauce each.
For leftovers, store the tofu mixture separately and reheat the next day before adding to your tortillas.