Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Southern Living April 2010

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Credit: Beth Dreiling Hontzas, Ralph Anderson; Styling: Missie Neville Crawford

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
Makes 8 fajitas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle tofu with cumin and chili powder; gently toss to coat all sides.

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  • 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.

Nutrition Facts

169 calories; fat 8.9g; saturated fat 1.8g; mono fat 0.6g; poly fat 1.8g; protein 6.5g; carbohydrates 15.8g; fiber 1.4g; iron 1.4mg; sodium 563mg; calcium 72mg.
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