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.
Created with chicken, apple cider vinegar is great touch!