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.