Tofu Fajitas

Directions

1. Drain tofu. Slice into 1/2 inch slabs. Place tofu slabs between two triple layers of paper towels (or clean dish towels) and press with something heavy on top. I use a cutting board topped with two cast iron pans. Leave for 1 hour.
2. Slice pressed tofu slabs into 1/2 inch strips and place into a wide shallow dish.
3. In a small bowl, combine the juice of 1/2 a lime with 1 TB soy sauce and pour evenly over the tofu. Jiggle the container to distribute, if needed.
4. Combine cumin, paprika, chipotle powder, oregano, garlic granules, and salt in a small bowl. Set aside.
5. Heat 1 TB of the oil in a medium to large skillet at medium heat.
6. Add tofu to the hot oil in a single layer. Sprinkle over the seasoning mixture. Allow to cook for about 5 minutes, untouched, until a golden crust has formed on the bottom.
7. Flip the tofu strips and continue to cook to form a crust on the opposite side, about 3 minutes more. Remove tofu from pan and set aside.
8. In the same skillet, add the remaining 1 TB of oil. Add the sliced bell peppers and onion. Salt to taste. Cook, stirring occasionally, until softened, browned, and maybe just beginning to char.
9. Return tofu to pan and toss with peppers and onion to combine.
10. Serve fajita filling with toasted flour tortillas, diced avocado, lime wedges, sour cream and cheese (if desired).