Entire recipe: 338 calories, 9g fat (1g sat fat), 742mg sodium, 35g carbs, 8g fiber, 8g sugars, 30g protein -- PointsPlus® value 8* -- SmartPoints® value 7*

This flavor-packed dish comes straight from the pages of The Hungry Girl Diet Cookbook: Healthy Recipes for Mix-n-Match Meals & Snacks. If you think you don't like tofu, you just haven't tried this recipe...

Prep: 10 minutes
Cook: 15 minutes


5 oz. block-style extra-firm tofu, cut into 1-inch cubes
1/8 tsp. onion powder
1/8 tsp. chili powder
Dash each salt and black pepper
1 1/2 cups sliced brown mushrooms
1/4 cup sliced onion
1/4 cup sliced bell pepper
1/2 cup canned black beans, drained and rinsed
1 1/4 tsp. fajita seasoning mix
3 tbsp. fat-free plain Greek yogurt
1 tbsp. salsa or pico de gallo with 90mg sodium or less per 2-tbsp. serving
1 tbsp. chopped cilantro

Bring a large skillet sprayed with nonstick spray to high heat. Season tofu with onion powder, chili powder, salt, and black pepper. Cook until golden brown, about 5 minutes, gently flipping to evenly cook.

Transfer tofu to a medium-large bowl, and cover to keep warm.

Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add mushrooms, onion, and bell pepper. Cook and stir until softened and browned, about 5 minutes.

Add beans to the skillet. Sprinkle with fajita seasoning, and add 1 tbsp. water. Cook and stir until liquid has thickened and coated veggies, about 1 minute. Transfer to the bowl, and gently stir to mix.

Top with yogurt, salsa/pico de gallo, and cilantro.


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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