Moo Shu Tofu POINTS® value | 6 Servings | 5 Preparation Time | 20 min Cooking Time | 12 min Level of Difficulty | Easy main meals | Convenience foods such as pre-sliced mushrooms and bagged coleslaw mix make this veggie delight a snap. Homemade Chinese during Vegetarian Week doesn’t get any easier. Ingredients: 2 tsp vegetable oil 12 oz Nasoya Extra Firm Tofu, or other brand, cut into 1-inch chunks 2 cup packaged coleslaw mix (shredded cabbage and carrots) 2 cup mushroom(s), sliced 1 1/2 cup sweet red pepper(s), sliced 1 cup scallion(s), sliced 1 Tbsp minced garlic 1 Tbsp ginger root, minced 2 Tbsp low-sodium soy sauce 10 medium fat-free flour tortilla(s), taco size 7 Tbsp hoisin sauce

Directions: Heat 1 teaspoon oil in a large nonstick skillet. Add tofu and cook over high heat, 5 minutes, turning occasionally until golden. Remove to a plate. Heat remaining teaspoon oil in skillet. Add coleslaw mix, mushrooms and pepper and stir-fry over high heat, 5 minutes, until crisp-tender. Add scallions, garlic and ginger and stir-fry 1 minute until fragrant. Remove skillet from heat and stir in soy sauce. (Note: This mixture can be transferred to a food storage container and refrigerated for up to 3 days. To serve, reheat in microwave before rolling in tortillas.) To serve, heat tortillas as package directs. Spread each tortilla with about 2 teaspoon of hoisin sauce and top each with about 1/2 cup of tofu mixture. Roll up and fold in 1 end of tortilla to seal in mixture. Yields 2 filled tortillas per serving.