KALE, POBLANO AND BAKED TOFU BURRITO

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 cups steamed chopped kale
2 roasted, jarred red peppers, cut into 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 each pepper lengthwise into 1/2-inch strips and set aside.

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 matchsticks. 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 until it browns, 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.

Makes 6 servings

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

Source: by Dana Jacobi for The American Institute for Cancer Research