Burritos With Tofu
1 ounce dried shitake mushrooms
2 cups hot water
vegetable cooking spray
4 t. safflower oil, divided
4 eggs, lightly beaten
1 small onion, thinly sliced
1 t. garlic, minced
6 cups Chinese cabbage, shredded
½ pound firm tofu, drained and cut into thin julienne strips
¼ pound zucchini, cut into thin julienne strips
1 medium carrot, scraped and cut into thin julienne strips
½ cup water
½ t. McKay's Chicken-Style Seasoning
2 T. soy sauce
1 T. cornstarch
12 6-inch flour tortillas
Soak mushrooms in hot water 15 minutes; drain and cut into thin julienne strips. Set aside.
Coat a large nonstick skillet with cooking spray; add 2 teaspoons oil. Place over medium-high heat until hot. Add beaten eggs; spread quickly over surface of pan. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath. Cook until eggs are set. Loosen edges with a spatula. Invert skillet onto a cutting surface; remove skillet. Roll up eggs jelly-roll fashion, and cut into 1/8-inch-thick shreds. Set shreds aside.
Add remaining 2 teaspoons oil to skillet. Place over medium-high heat until hot. Add onion and garlic; sauté 2 minutes. Add cabbage, tofu, zucchini, and carrot strips to skillet; sauté over high heat 2 minutes. Combine water, McKay's seasoning, soy sauce, and cornstarch. Gradually stir cornstarch mixture into vegetable mixture; cook until thickened, stirring constantly. Stir in reserved egg shreds.
Wrap tortillas in aluminum foil and bake at 325o F for 15 minutes. Unwrap and place 1 cup vegetable mixture evenly down the center of each tortilla, and roll up. Yield: 6 servings (2 burritos per serving).
Calories: 361 each; protein: 17.8 grams; fat: 18.8 grams; cholesterol: 142 milligrams.