Tofufajitas Recipes
TOFU FAJITAS
Thanks to Dr. Weil for this recipe. For a quick and exciting meal, this healthful version of a popular Mexican dish is hard to beat. The baked tofu neatly replaces beef and, along with olive oil, provides good fat. Nonfat whole-wheat tortillas make very good fajitas. They have none of the hydrogenated fat of conventional white-flour tortillas and give you some fiber.
Provided by Rita1652
Categories Soy/Tofu
Time 25m
Yield 6 tortillas
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium-high heat, and then add the onions.
- Sauté, stirring, until the onions are translucent.
- Stir in the peppers and mushrooms and sauté until the vegetables begin to soften, about 5 minutes.
- Add the tofu and stir-fry for 5 minutes more.
- Season with salt to taste and serve in the tortillas.
- Top the fajitas with low-fat sour cream, salsa, chopped fresh tomatoes, avocado, scallions, or a combination of these.
Nutrition Facts : Calories 65, Fat 4.7, SaturatedFat 0.7, Sodium 2.9, Carbohydrate 5.7, Fiber 1.3, Sugar 3, Protein 1.1
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- Open the package of tofu and drain off all the excess water. Wrap the block of tofu in a clean tea towel or paper towels and place a heavy object on top of the tofu. Let it sit for 15 minutes.
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- Stir the lime juice, soy sauce, garlic, oregano, cumin, paprika, ancho chile powder, and black pepper together in a small bowl.
- Coat the bottom of a large skillet with the oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides. Remove the tofu from the pan and transfer it to a plate.
- Raise the heat to high and add a dash more of oil to the skillet if it seems too dry. Add the peppers and onions, and cook, stirring frequently, until browned in spots and tender-crisp, 1-2 minutes.
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