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PrintTofu Fajitas
Dairy-Free, Gluten-Free, Vegan
Flavorful and just slightly spicy, cooking the tofu, onions and peppers quickly over high heat ensures the pan juices evaporate quickly while caramelizing the veggies. Pair with a salad or a side of brown rice and black beans.
Serves 4
- Juice of 1/2 fresh lime
- 1 tablespoon ground cumin
- sea salt to taste
- pinch of cayenne pepper
- 1 pound extra firm tofu
- 1 large red onion, halved lengthwise then sliced crosswise into thin half-rounds
- 1/2 green bell pepper, cut into 1/2 inch strips
- 1/2 red pepper, cut into 1/2 inch strips
- 1 tablespoon expeller pressed canola or peanut oil, divided
- 4 large whole wheat flour or spelt flour tortillas
- One medium avocado, peeled and diced
- 1/2 cup fresh cilantro, chopped
- favorite salsa
Ingredient option: For a gluten-free version, use corn tortillas.
Mix the lime juice with the cumin and salt to taste. Set aside. Drain the tofu and gently press and squeeze out as much of the water as possible. Cut into 2-inch by 1/2-inch strips.
In a large bowl, combine tofu with half the lime juice mixture. Add the rest of the lime juice mixture to the onions and peppers. Let both marinate for at least 20 minutes and up to overnight.
Heat the oven to 275°F. Wrap tortillas in foil and place in oven until ready to assemble.
Heat 1/2 tablespoon of the oil in a large non-stick skillet over high heat. Stir fry tofu, stirring constantly, until browned on all sides. Transfer to a plate. Add remaining oil to skillet. Stir fry peppers and onions over high heat, stirring constantly, until browned and fragrant. Add tofu back to the skillet, mixing to combine it with the peppers and onions.
Assemble tacos by filling each tortilla with tofu and green peppers, avocado, cilantro and salsa.
Nutrition Info
Per serving (277g-wt.): 280 calories (120 from fat), 14g total fat, 2g saturated fat, 18g protein, 32g total carbohydrate (6g dietary fiber, 3g sugar), 0mg cholesterol, 470mg sodium