Tortilla Veggie Medley

1/2 pgk Savory Baked Tofu
1 Zucchini - diced

2 Jicama sticks - diced

8 - 10 Baby carrots - microwaved 2 mins. to pre-cook

1 Broccoli crown - cut into small flowerets

1 Tomato - cut into wedges

1/2 cup White cooking wine
2 Wheat Tortillas

2 Slices Kraft American Cheese (or any variety)

1/2 cup Grated Cheese (any variety)

Sundried Tomato spread

Olive Oil

Put some olive oil in wok and heat.  Add tofu, zucchini, jicama, carrots and broccoli.  Season as desired (I use a southwestern spice blend).  Cook until veggies are desired consistency (crisp if preferred that way).  Add the wine and continue cooking until liquid is mostly absorbed.  Warm tortillas in microwave and spread with the Sundried Tomato spread.  Place 1 slice of cheese on each tortilla.  Put tortillas in individual braising dishes or other oven-proof container.  Spoon veggie mixture on top.  Top each with the grated cheese and put under the broiler until cheese is melted..