Tex-Mex Fajitas

• 1 (14-oz.) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick pieces*
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 7 teaspoons vegetable oil, divided
• 1/2 medium-size sweet onion, thinly sliced
• 1 red bell pepper, cut into thin strips
• 1/2 cup chunky salsa
• 2 teaspoons cider vinegar
• 1 teaspoon salt
• 8 (6-inch) fajita-size flour tortillas, warmed

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)