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Prep time
1 hour
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Cook time
30 minutes
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Serves
2
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Ingredients
- Fajita Filling
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14 ounces
Tofu, extra firm
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1/2
Lime, juice of
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1 tablespoon
Soy Sauce
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1/2 teaspoon
Ground Cumin
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1/2 teaspoon
Smoked Paprika
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Dash
Chipotle Chile Powder
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Dash
Oregano
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Dash
Garlic Granules
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1/2 teaspoon
Fine Sea Salt
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2 tablespoons
Vegetable Oil
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2
Green Bell Peppers, sliced
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1
Sweet or Yellow Onion, medium, sliced
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Sea Salt, to taste
- For Serving
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6
Small Flour Tortillas, warmed or toasted
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Diced Avocado
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Lime Wedges
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Shredded Cheese (optional)
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Sour Cream (optional)
Directions
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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.
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Slice pressed tofu slabs into 1/2 inch strips and place into a wide shallow dish.
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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.
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Combine cumin, paprika, chipotle powder, oregano, garlic granules, and salt in a small bowl. Set aside.
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Heat 1 TB of the oil in a medium to large skillet at medium heat.
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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.
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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.
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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.
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Return tofu to pan and toss with peppers and onion to combine.
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Serve fajita filling with toasted flour tortillas, diced avocado, lime wedges, sour cream and cheese (if desired).
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