Vegetable fajitas & Baked Chili Tofu

I have loved Mexican food so much my whole life and it was always the family favorite growing up.  Although tacos, burritos, quesadillas, and enchiladas have been the primary fare, I have been experimenting more with fajitas.  This particular time was a huge success. We had some good friends over for dinner and belive me when I say we were all so fulfilled. The below recipe easily served 4 adults and 4 young children. Use any vegetables you want or have including mushrooms, cauliflower, broccoli, corn, zucchini, carrots, scallions, onions, tomatoes, summer squash, etc.

Ingredients:

2 blocks of extra firm tofu

1-2 tsp chili powder

sea salt on hand

1-2 tbsp canola oil

2 medium zucchini cut into strips

2 bell peppers (any colors) cut into strips

4 carrots, cut into thin sticks

1-2 crowns of broccoli, chopped

6 stems of scallions, halved then cut lenthwise

1/4 cup chopped shallots/onions (for the beans)

1/8 cup (or 2 tbsp) fresh lime or orange juice

nonstick cooking spray

1 jar of your favorite salsa or pico de gallo

2 ripe avocados, sliced (or you can make or buy guacamole)

2-3 cobs of corn, roasted, then shave off the kernels

1 head iceberg lettuce, finely sliced into shreds

2 cans organic black or pinto beans

1-2 cups of shredded cheese (I like Mexican blends but mozarella will be fine in a pinch)

tortillas of choice but I highly recommend Trader Joe's Reduced Carb Whole Wheat Tortillas - you cannot beat the softness or nutritonal profile!

Directions:

For the tofu-

Preheat oven to 375 degrees.

Take the 2 blocks of extra firm tofu, wrap in paper or cloth towels until most of the excess water is squeezed out. Slice however you'd like.  

Spray a cookie sheet with nonstick spray, spread tofu in a single layer, and sprinkle with sea salt and chili powder.

Bake for 20 min., turn/toss, and bake for another 20 min.

For the beans-

Heat oil in a sauce pan and add scallions or onion.

Add beans and season with salt, pepper and lime/orange juice.

For the veggies-

Heat oil in a large pan and cook veggies until al dente as you would stir fry.

Add in roasted corn.

Season with salt, pepper, and cumin.  Feel free to squeeze some lime juice on here too.

Time to eat!

Assemble your fajitas by filling a tortilla with the veggies & avocado and top with lettuce and salsa.

(before)

(after)