Eat Smart  |  Posted 10.16.14

Kale, Poblano and Baked Tofu Burrito

Kale, Poblano and Baked Tofu Burrito

A healthy meal for lunch or dinner.

Makes 6 servings.


  • 1 large (8-ounce) yellow-fleshed potato, peeled
  • 3/4 cup water
  • 4 tsp olive oil
  • 1 Spanish onion, cut into 1/2-inch slices
  • 1 garlic clove, finely chopped
  • 1 tsp dried oregano
  • 2 cup steamed chopped kale
  • 2 roasted,jarred red peppers, cut into 1/2-inch strips
  • 4 oz baked tofu, cut into 1/2 inch strips
  • Salt and freshly ground black pepper, to taste
  • 6 (9-inch) whole-wheat tortillas


  • Cut the potato crosswise into 1/2-inch slices. Stack 3 to 4 slices at a time, and cut them into 1/2-inch wide sticks. Place potato in a saucepan with water. Cover, bring to a boil, reduce the heat, and cook until tender, about 15 minutes. Drain and set aside.
  • In a medium skillet, heat oil over medium-high heat. Sauté onion slices until golden brown, about 8 minutes. Add garlic, oregano, kale and red pepper strips. Cook, stirring often, until mixture is heated through, about 5 minutes. Mix in potatoes and tofu. Season to taste with salt and pepper. Remove pan from the heat.
  • Heat tortillas, one at a time, in a dry skillet or 350 degree oven to soften them, about 1 minute each. Arrange 1 cup of the hot filling down the center of each tortilla, roll, and serve.

Per serving: 290 calories, 7 g total fat (1.5 g saturated fat), 46 g carbohydrate,
 11 g protein, 7 g dietary fiber, 490 mg sodium.

Recipe from American Institute for Cancer Research