Roast Tofu or Chicken Fajitas

• 12 lb extra firm tofu or 12 lb flavoured tofu (tangy thai works well) or 1 lb boneless skinless chicken breast
• 2 tablespoons vegetable oil
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 12 teaspoon ground cumin
• 2 large onions, cut into wedges
• 2 large sweet red peppers, seeded and cut into wide strips
• 12 teaspoon salt
• 14 teaspoon black pepper
• 8 (10 inch) flour tortillas
• 1 cup shredded lettuce
• 2 avocados, peeled, pitted and sliced
• salsa
• sour cream

1. Preheat oven to 400F Cut tofu into wedges or cut chicken up into 1-inch strips.
2. In a medium bowl, toss tofu/chicken with half the oil, the lime juice, chili powder and cumin.
3. Set aside.
4. In a large shallow baking pan, stir together onions and peppers.
5. Drizzle with remaining oil; sprinkle with salt and pepper.
6. Stir in tofu/chicken mixture; spread out in the baking pan.
7. Roast, uncovered, for about 20-25 minutes until vegetables are tender.
8. About 10 minutes before the roasted vegetables are ready, wrap tortillas tightly in foil and place in oven to heat.
9. With a slotted spoon, transfer the roasted vegetables to a warm serving platter; unwrap tortillas.
10. Put lettuce, avocados, salsa and sour cream in separate serving bowls.
11. Have each diner spoon some of the roasted vegetable mixture onto a tortilla, top with lettuce, avocado, salsa and sour cream to taste; roll to eat up.

extra firm, vegetable oil, lime juice, chili powder, ground cumin, onions, sweet red peppers, salt, black pepper, flour tortillas, shredded lettuce, avocados, salsa, sour cream

Taken from www.food.com/recipe/roast-tofu-or-chicken-fajitas-113003 (may not work)