Tofu Fajitas!

[Guest guest]

i assume we aren't suppose to add the sour cream?

[Guest guest]

Tip: Tofu Fajitas

For a quick and exciting meal, this healthful version of a popular

Mexican dish is hard to beat. The baked tofu neatly replaces beef

and, along with olive oil, provides a healthy twist on fat. Non-fat

whole-wheat tortillas work great with this fajita filling. They have

none of the hydrogenated fat of conventional white-flour tortillas

and provide some fiber. The freshness of the ingredients makes these

fajitas both visually appealing and delicious.

 

2 tablespoons extra-virgin olive oil

1 large onion, sliced

1 red bell pepper, seeded and julienned

1 green pepper, such as ancho, Anaheim or bell, seeded and julienned

1 hot pepper, such as jalapeno or Serrano, seeded and minced

1 cup sliced mushrooms, such as cremini or portobello

2 cups sliced, baked pressed tofu (preferably savory or hickory-

smoked flavor)

Salt to taste

6 non-fat whole-wheat tortillas, warmed

 

GARNISH:

Low-fat sour cream, salsa, chopped fresh tomatoes, avocado and

scallions

 

Heat the olive oil in a large skillet over medium-high heat, then

add the onions. Saute, stirring, until the onions are translucent.

Stir in the peppers and mushrooms and saute until the vegetables

begin to soften, about 5 minutes. Add the tofu and stir-fry for 5

minutes more. Season with salt to taste and serve in the tortillas.

Top the fajitas with low-fat sour cream, salsa, chopped fresh

tomatoes, avocado, scallions, or a combination of these.