Need a quick, healthy lunch or light dinner idea? Then try this recipe for Southwestern Tofu Wraps. The fresh cilantro and lime juice add fresh flavor and liven up the tofu (which is normally bland). To bump up the Southwestern flavors, I also added 1/4 teaspoon each of cumin and chili powder to the tofu mixture. For extra crunch, I substituted shredded cabbage and carrots (plain cole slaw mix) for the sliced lettuce leaves. Garnish with your favorite salsa. Enjoy!

Note: Be sure to drain the tofu really well or the tofu mixture will be watery.

Southwestern Tofu Wraps
-recipe from Bon Appétit Magazine

Makes 4 servings 

4 tablespoons fresh lime juice
1 tablespoon vegetable oil
8 ounces firm tofu, drained, patted dry, crumbled
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1 garlic clove, minced
4 7- to 8-inch-diameter flour tortillas
2 cups thinly sliced lettuce leaves
1 cup spicy tomato salsa

Whisk 3 tablespoons lime juice and oil in medium bowl. Add tofu, onion, cilantro and garlic and toss to blend. Season to taste with salt and pepper. Let marinate 20 minutes.

Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 10 minutes. Meanwhile, toss lettuce with 1 tablespoon lime juice in small bowl.

Place 1 tortilla on each of 4 plates. Place layer of lettuce down center of each tortilla. Top with tofu mixture, dividing equally. Spoon 1 1/2 tablespoons salsa over each. Roll up tortillas. Serve, passing remaining salsa separately.

Tags: Bon Appetit Magazine, cilantro, light dinner, lime, lunch, salsa, Southwestern Tofu Wraps, tofu, tortilla, vegetarian

I’ve always loved Chinese Hot and Sour Soup. In fact, it’s usually one of the foods I send Husband out to get for me when I feel like I’m coming down with a cold. Now that I have this recipe, though, I can make it myself in just a few minutes.

I followed the recipe as written except for substituting regular mushrooms for the shiitakes. I also took the recipe’s suggestion of adding sesame oil to the soup. Yumm! A steaming bowl of hot and sour soup ready in no time!

For more recipe ideas, check out Ultimate Recipe Swap.

Hot and Sour Soup
-recipe from Martha Stewart Living

In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving. Serves 4.

Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper
8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
2 tablespoons finely grated fresh ginger
3 scallions, thinly sliced

In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.

In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.

Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

Tags: ginger, hot and sour soup, mushrooms, rice vinegar, soy sauce, tofu