Directions

1. Combine tofu, 1 teaspoon soy sauce and ginger in large resealable bag; turn to coat. Close bag and marinate 10 minutes.
2. Meanwhile, melt 1 tablespoon I Can't Believe It's Not Butter!® Light Spread in 12-inch nonstick skillet over medium heat and cook mushrooms, orange pepper and green onions, stirring frequently, 8 minutes or until vegetables are tender and golden. Stir in garlic, remaining 3/4 teaspoon soy sauce and rice wine vinegar; cook 30 seconds. Remove vegetables from skillet and keep warm.
3. Remove tofu from marinade, discarding marinade. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook tofu, turning once, 4 minutes or until golden. Remove tofu from skillet and set aside.
4. Evenly divide vegetables and tofu onto tortillas. Fold in sides, then roll up.