Tex-Mex Fajitas

  1. Sprinkle tofu with cumin and chili powder; gently toss to coat all sides.
  2. Cook half of tofu in 3 tsp. hot oil in a large nonstick skillet over medium heat 5 minutes on each side. Remove tofu, and keep warm. Repeat procedure with 3 tsp. oil and remaining tofu.
  3. Saute sliced onion and bell pepper in remaining 1 tsp. hot oil in skillet over medium-high heat 2 minutes or until tender. Stir in salsa, vinegar, and salt; cook 2 minutes. Pour mixture over tofu. Remove from heat. Serve with warm tortillas and your favorite toppings.
  4. *1 lb. chopped cooked chicken breasts may be substituted for tofu. Cook 7 minutes, stirring often.
  5. Note: We tested with Nasoya Extra Firm Tofu and Pace Chunky Salsa.
  6. Note: Nutritional analysis is per fajita, not including toppings.

ground cumin, chili powder, vegetable oil, sweet onion, red bell pepper, chunky salsa, cider vinegar, salt, flour tortillas

Taken from www.myrecipes.com/recipe/tex-mex-fajitas-0 (may not work)

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