Recipe: Tofu Fajitas

TOFU FAJITAS

"Serve these juicy fajitas plain or topped with salsa."

1 pound firm tofu
1 1/2 cups thinly sliced onion
1 1/2 cups thinly sliced green pepper
1 (4 ounce) can chopped green chiles, undrained
1/2 cup orange juice
1 tablespoon olive oil
2 tablespoons vinegar
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
6 (6 inch) flour tortillas, heated

Cut the tofu into matchstick-size pieces. Place tofu, onions, and green pepper in a 9- by 13-inch baking pan.

In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan and refrigerate 4 or 5 hours, gently stirring tofu mixture occasionally.

TO COOK:
Wrap tortillas tightly in aluminum foil and heat in a 350 degree 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.

Servings: 6
Source: Lean and Luscious And Meatless Vol 3 by Bobbie Hinman and Millie Snyder