Fajitas are pretty simple. Just a bunch of grilled stuff in a tortilla. Maybe served with some extras like rice and beans, cheese, guacamole, etc. Sadly for me, they usually include chicken or beef, and the "Veggie Fajitas" at restaurants are usually just a bunch of random grilled veggies. This dish needs some kind of flavorful protein. So I decided to attempt tofu fajitas.
Here's what you do.
Take a block of extra firm tofu and drain any excess moisture. (You can do this by placing a few heavy cookbooks on top and letting it sit for a few minutes.) Then slice into three 1/2 inch slabs, and place in MARINADE.
I made this up. It was pretty good. The measurements are not exact.
4 cloves diced garlic
1/2 c olive oil
1/4 c apple cider vinegar
juice of 1 lime
adobe sauce
1 or 2 chipotle peppers
few tbs braggs liquid aminos.
Stir all that up in a bowl, drop the tofu in and let sit for a while. 15 min to an hour.
Meanwhile, rub a griddle with oil (I have one of those big rectangular ones that takes up two burners) and slice up a red onion and a bunch of different colored peppers. Get the griddle nice and hot, and get that stuff cooking. It will take longer than the tofu.
After a few minutes, put the tofu on. Let it sizzle a couple minutes, then flip. It should be nice and browned with pretty grill marks.
When the veggies are a little blackened, take those off too.
Take a few flour tortillas, and cook them for a few seconds over an open flame.
Wrap all that stuff up in a tortilla with some of the aforementioned extras.
I also had left over tofu and veggies in a sandwich with hummus. Yum.
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