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Veggie Tofu Wraps


4 ounces cheddar cheese
1 teaspoon olive oil
1 medium red pepper, about 6 ounces, cut in half and deseeded
1 medium zucchini, about 6 ounces, ends trimmed
1/4 teaspoon kosher salt
4 ounces firm tofu, cut into 1/2-inch cubes
1/2 avocado
1/2 cup hummus
4 flour tortillas, burrito sized


Assemble Cuisinart® food processor with 4-mm slicing blade and slice the cheddar cheese, remove and reserve.
Place a 10-inch skillet over medium heat and add the olive oil. Trim the ends of the red pepper and then cut so that there are 4 slabs. Lay the 4 pepper slabs together horizontally in the feed tube and slice. Add to the skillet. Place the zucchini to fit the feed tube lengthwise and slice. Once the peppers have softened, about 4 minutes, stir in the zucchini slices and salt. Saute until vegetables are soft and lightly browned, about 4 to 5 more minutes. Stir in tofu cubes and toss to heat through.
Lay the burrito shells on a clean surface. Scoop avocado pulp in one shot with a large spoon and cut into slices. Spread 2 tablespoons of hummus on the bottom third of each shell leaving 2-inches to the edge. Top with 2 slices of cheese and avocado. Divide veggie/tofu mixture evenly among wraps.
To wrap: fold the bottom up and then fold both sides in of the burrito shell covering the filling. Roll the sandwich up towards the top of shell.
For younger eaters cut the wrap into slices.


Makes 4 wrap sandwiches

Nutritional Information Per Serving

Calories 366 (50% from fat) • carb. 30g • pro.17g • fat 21g • sat fat 8g • chol 30mg • sod.574mg• calc. 305mg • fiber 4g

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