Veggie Fajitas With Chipotle Tofu

1. 1

   Equally spit the lime juice, water, salt, cumin, and chipotle pepper into three separate Tupperware containers and thoroughly mix. Slice long-ways the block of tofu into 9 equal pieces and put into one container. Cut into strips the portobello mushroom and yellow onion and separate into the other two containers. Put lid on and marinate over-night, turning occasionally.

2. 2

   When ready to cook, cover the bottom of the fry pan with olive oil and add ample garlic. At med-high heat saute onions and add green bell pepper and poblano pepper. When onions are carmelized, transfer to a plate with paper towel to collect the oil. Next, saute porbobello mushroom with olive oil and garlic. When done transfer to separate plate with paper towel. Next brown tofu in olive oil and garlic, turning the tofu to make sure the tofu is equally bron. The tofu is done when it is very firm and can be pick up in the middle with a fork and not crack or split.

3. 3

   Serve on flour tortillas, with Spanish rice, sour cream, feta cheese, and salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.