Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Tofu fajitas

Yield: 6 Servings

Ingredients:

• 1 lb Firm tofu cut into -matchstick sized pieces
• 1 1/2 c Onion thinly sliced
• 1 1/2 c Greenpepper thinly sliced
• 1 4 oz can chopped green -chilies undrained
• 1/2 c Orange juice
• 1 tb Olive oil
• 2 tb Vinegar
• 3 Cloves garlic finely -chopped
• 1 ts Ground cumin
• 1 ts Ground coriander
• 1 ts Dried oregano
• 6 Inch flour tortillas

Instructions:

Place tofu onions and green pepper in a 9x13 inch baking pan. In a small bowl combine remaining ingredients except tortillas mixing well. Pour over tofu mixture. Cover pan and refrigerate 4-5 hours gently stirring tofu mixture occasionally. TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F 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. Serves 6. Origin: Cookbook Digest Jan/Feb 93 Shared by: Sharon Stevens

Web Standards & Support: