Egg And Vegetable Wrap

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8 ounces firm tofu

2 Roma tomatoes (6 oz. total)

1 tablespoon olive oil

1 cup thinly slivered zucchini (1/4 in. by 3 in.)

1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)

1 cup thinly sliced green onions

1 cup thinly sliced spinach leaves

1 tablespoon thinly sliced fresh basil leaves

1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites

Salt and pepper

4 flour tortillas (10 in. wide; see notes)

2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped

1/2 to 1 cup marinara sauce, purchased or homemade, heated

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