1 (14-oz.) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick pieces*
1 teaspoon ground cumin
1 teaspoon chili powder
7 teaspoons vegetable oil, divided
1/2 medium-size sweet onion, thinly sliced
1 red bell pepper, cut into thin strips
1/2 cup chunky salsa
2 teaspoons cider vinegar
1 teaspoon salt
8 (6-inch) fajita-size flour tortillas, warmed
How to Make It
Sprinkle tofu with cumin and chili powder; gently toss to coat all sides.
Cook half of tofu in 3 tsp. hot oil in a large nonstick skillet over medium heat 5 minutes on each side. Remove tofu, and keep warm. Repeat procedure with 3 tsp. oil and remaining tofu.
Sauté sliced onion and bell pepper in remaining 1 tsp. hot oil in skillet over medium-high heat 2 minutes or until tender. Stir in salsa, vinegar, and salt; cook 2 minutes. Pour mixture over tofu. Remove from heat. Serve with warm tortillas and your favorite toppings.
*1 lb. chopped cooked chicken breasts may be substituted for tofu. Cook 7 minutes, stirring often.
Note: We tested with Nasoya Extra Firm Tofu and Pace Chunky Salsa.
Note: Nutritional analysis is per fajita, not including toppings.
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