Tofu Fajitas
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
tofu
firm, cut into matchstick sized pieces |
|
1 ½ | cup |
onions
thinly sliced |
|
1 ½ | cup |
sweet red bell peppers
green, thinly sliced |
* |
4 | ounces |
hot chili peppers
green, can, chopped, undrained |
|
½ | cup |
orange juice
|
|
1 | tablespoon |
vegetable oil
olive |
|
2 | tablespoons |
vinegar
|
|
3 | each |
garlic
cloves, finely chopped |
|
1 | teaspoon |
cumin
ground |
|
1 | teaspoon |
coriander
ground |
|
1 | teaspoon |
oregano
dried |
|
6 | each |
flour tortillas
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
tofu
firm, cut into matchstick sized pieces |
|
355 | ml |
onions
thinly sliced |
|
355 | ml |
sweet red bell peppers
green, thinly sliced |
* |
115.6 | ml/g |
hot chili peppers
green, can, chopped, undrained |
|
118 | ml |
orange juice
|
|
15 | ml |
vegetable oil
olive |
|
3E+1 | ml |
vinegar
|
|
3 | each |
garlic
cloves, finely chopped |
|
5 | ml |
cumin
ground |
|
5 | ml |
coriander
ground |
|
5 | ml |
oregano
dried |
|
6 | each |
flour tortillas
|
* |
Directions
Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4 to 5 hours, gently stirring tofu mixture occasionally.
Wrap tortillas tightly in aluminum foil and heat in a 350℉ (180℃) oven for 10 minutes. Heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade.
To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy.
Serves 6.