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Watermelon feta mint salad

Vegetarian Burrito with Tofu and Greens

Vegetarian Burrito with Tofu and Greens

  • 8 ounces firm tofu, cut into 1/2 – inch cubes
  • 4 tsp Olive oil, divided
  • 1 large (8-ounce) yam or sweet potato, peeled and sliced into 1/2-inch chunks
  • 1 large onion, cut into ½-inch chunks
  • 1 red bell pepper, cut into 1/2-inch strips
  • 1-2 garlic cloves, finely chopped or minced
  • 1 tsp. dried oregano or 1 Tbsp fresh
  • 2 cups finely chopped Kale, spinach or chard
  • Salt and freshly ground black pepper, to taste
  • 6 (9-inch) whole wheat tortillas


  1. In a medium skillet, heat 2 tsp olive oil over medium-high heat. Add tofu cubes and saute’ until golden brown, about 5 minutes, turning cubes to brown on both sides. Remove from pan and set aside.
  2. In same skillet, heat remaining 2 tsp olive oil over medium-high heat.
  3. Add yam/sweet potato, onions, red pepper, garlic and oregano. Saute’ until fork tender, about 8 minutes. You can cover half-way through to speed cooking time. Add chopped greens and tofu to pan. Stir until greens are wilted and tofu is heated through.
  4. Meanwhile heat tortillas, one at a time, in a dry skillet to soften them, about 30 seconds on each side. Arrange 1 cup of the hot filling down the center of each tortilla, roll, and serve. Makes 6 servings.


American Institute for Cancer Research
Continuous Update Project, World Cancer Research Fund International. Diet, nutrition, physical activity and breast cancer survivors 2014.

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