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
Ingredients:
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
Directions:
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.
MAKES 1 SERVING