Fajitas in our home consist of lots of sizzling vegetables rolled up in a soft flour tortilla. Instead of the traditional skirt steak, we marinate and pan-fry tofu strips, which pair excellently with the roasted vegetables. The abundance of fresh herbs and seasonings further enhances the flavor of this fun Mexican dish.

STEP ONE – Preparations

1. Preheat the oven to 400°F.
2. Lightly spray a large baking sheet with canola spray.
3. Get out a cast iron skillet, a shallow rectangular dish, and a large frying pan.
4. Get out a medium bowl and a small bowl.

STEP TWO – Cook the Tofu

Ingredients:

1 16-ounce block extra-firm tofu
¼ cup fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons minced fresh cilantro
1 tablespoon apple cider vinegar
1 tablespoon minced garlic
1 teaspoon hot sauce
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon fine sea salt
½ teaspoon ground pepper
2 tablespoons canola oil
2 tablespoons cornstarch

Instructions:

1. Slice the tofu in half horizontally, wrap in paper towels, and place a cast iron skillet on top for 10 minutes to press out some of the moisture.
2. In the shallow rectangular dish, combine the lime juice, orange juice, cilantro, vinegar, garlic, hot sauce, chili powder, paprika, cumin, salt, pepper, and 1 tablespoon of oil.
3. Cut the tofu into 2-inch long and ½-inch thick strips.
4. Add to the dish and toss with the sauce.
5. Let marinate for 10 minutes.
6. In the large frying pan, heat the 2^nd tablespoon of oil over medium heat.
7. Sprinkle the tofu with the cornstarch and toss to coat.
8. Add to the pan and cook for 30 minutes, turning occasionally, until crispy.

STEP THREE – Cook the Vegetables

Ingredients:

1 large red bell pepper cut into thin strips
1 large yellow bell pepper cut into thin strips
1 medium peeled onion cut into thin strips
1 tablespoon canola oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon fine sea salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper

Instructions:

1. In the medium bowl, add the peppers and onion and drizzle with the oil.
2. Add the chili powder, garlic powder, paprika, salt, pepper, and cayenne and toss by hand to coat.
3. Spread the vegetables onto the baking sheet.
4. Roast for 10 minutes on each side until crispy.

STEP FOUR – Make the Guacamole

Ingredients:

1 large mashed avocado
1 small diced tomato
¼ small peeled and minced onion
1 peeled and minced garlic clove
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
½ teaspoon fine sea salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper

Instructions:

1. In the small bowl, combine the avocado, tomato, onion, garlic, lime juice, cilantro, salt, pepper, and cayenne.
2. Cover and refrigerate.

STEP FIVE – Assemble

Ingredients:

8 6-inch flour tortillas
Cooked tofu
Roasted vegetables
1 cup drained and rinsed black beans
Guacamole
¼ cup chopped fresh cilantro

Instructions:

1. Place the tortillas on a plate, cover with a damp paper towel, and microwave for 1 minute.
2. Cover and microwave the beans for 2 minutes.
3. Divide the tofu, vegetables, beans, guacamole, and cilantro among the tortillas and serve immediately.

Recommended Serving Size: 2 fajitas

Exchanges: 2 starch, 2 protein, 1 veg, 1 fat