Vegan Tofu Fajitas recipe
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- 1 (16 ounce) package extra-firm tofu ½ lime, juiced 1 tablespoon ground cumin 1 tablespoon liquid amino acid (such as Bragg®) 1 pinch cayenne pepper 1 large red onion, thinly sliced ½ green bell pepper, sliced ½ red bell pepper, sliced 1 small jalapeno pepper, seeded and diced cooking spray 4 (8 inch) whole wheat tortillas 1 avocado, sliced 1 Roma tomato, diced ½ cup chopped cilantro
Nutrition Info
- 313.1 caloriescarbohydrate: 39.9 gcholesterol: : -fat: 15.1 gfiber: 8.1 gprotein: 17.7 gsaturatedFat: 1.8 gservingSize: -sodium: 411 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Tofu Fajitas
Directions
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Dry tofu by pressing firmly with paper towels. Cut into strips and place in a wide dish.
Mix lime juice, cumin, liquid amino acid, and cayenne pepper together in a small bowl. Pour 1/2 of the mixture over the tofu, toss gently. Cover and let marinate in the refrigerator, 20 minutes to overnight.
Combine remaining lime juice mixture, red onion, green bell pepper, red bell pepper, and jalapeno in a large bowl. Toss well. Cover and let marinate in the refrigerator, 20 minutes to overnight.
Spray a large non-stick skillet with cooking spray and place over high heat. Cook and stir tofu until browned on all sides, 8 to 10 minutes. Transfer to a plate.
Spray the skillet with cooking spray again and place back over high heat. Add onion-pepper mixture, cook and stir until browned, 8 to 10 minutes. Return tofu to the skillet.
Warm tortillas and top with tofu mixture, avocado, tomato, and cilantro.