Tofu fajitas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm tofu, cut into matchstick sized pieces |
| 1½ | cup | Onion, thinly sliced |
| 1½ | cup | Greenpepper, thinly sliced |
| 1 | 4 oz can chopped green chilies, undrained | |
| ½ | cup | Orange juice |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Vinegar |
| 3 | Cloves garlic, finely chopped | |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Dried oregano |
| 6 | Inch flour tortillas | |
Directions
Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours, gently stirring tofu mixture occasionally.
TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F oven for 10 minutes. heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet.
Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6.
Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens