Moo Shu Tofu

We had this for dinner tonight and it was pretty fabulous. Jacob had three helpings! Even Skip had seconds (yeah, he doesn't really dig eating vegan foods). I added some kale for extra color.

2 tsp. vegetable oil
12 oz. extra firm tofu, cut into 1-inch cubes
2 cups packaged coleslaw mix
2 cups sliced mushrooms
1-1/2 cups sweet red peppers, sliced
1 cup scallions, sliced
1 Tbsp. minced garlic
1 Tbsp. minced ginger root
2 Tbsp soy sauce
10 medium flour tortillas, taco size
Hoisin sauce

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.

To serve, heat tortillas (I wrapped them in foil and left them in a warm oven while I prepared the rest of the meal). Spread each tortilla with about 2 teaspoons of hoisin sauce and top each with about 1/2 cup of the tofu mixture. Roll up and fold in 1 end of tortilla to seal in mixture.

Note: This is a Weight Watcher recipe and is 6 points per serving (5 servings total).