Tofu Fajitas

Fajita is a flavorful way to enjoy tofu. Tofu responds extremely well to any kind of marinade, by absorbing the flavors like a sponge. I usually marinate them for more than 8 hours for a couple of reasons. One, the tofu gets more time to soak up the flavour. Two, the flavors of the marinade also dictate the direction in which the recipe is carried along. Once that is defined, cooking is a snap. Which means, I don’t have ponder over what to cook, with my head stuck inside the ice box.

Take this marinade, for example. Once the tofu is doused with the Mexican flavours, I know I can make fajitas for a work week lunch or dinner. I have used chipotle (smoked jalapeno), that imparts a beautiful smokey flavour. They usually come in cans with a red sauce called adobo, and are available in most of the super markets. If you can’t find it, then use red chilli powder, a tbsp of ketchup and more cumin powder.

Tofu Fajitas
(serves 2)

Ingredients

Firm or extra firm tofu – 1 block
Onion – 1, sliced thin
Green pepper – 1, sliced thin
Red pepper – 1, sliced thin
Dried oregano – ½ tsp
Cilantro – 2 tbsp, minced
Salt
Pepper
Oil

Marinade

Chipotle in adobo – 2, minced
Adobo sauce – 2 tsp
Garlic – 1 clove, minced
Cumin powder – ½ tsp
Lime juice – 2 tbsp
Dried oregano – ½ tsp
Salt

Method

Firmly press tofu between layers of paper towel to remove as much liquid as possible, then cut into two pieces, width wise. Mix all of the marinade ingredients together, and pour over tofu slices. Toss gently to coat all over, and refrigerate for at least 20 minutes to 48 hours.

Heat about a tbsp of oil in a skillet over high heat. Sear the tofu slices until they are browned on both sides. Transfer to a plate, cool slightly and cut into thin strips. In the same skillet, heat another tsp of oil and add onion, green and red pepper, oregano, cilantro, salt and pepper, and stir fry over heat until browned and fragrant.

Serve tofu and pepper mixture with warm tortillas (or rotis). You can also serve along with brown rice, black beans, guacamole, and salsa for a complete Mexican platter. This is my third entry to Vegan Ventures, round 2.

13 comments:

Nirmala said...

Even though I am not a big lover of Tofu I can try this with paneer! I am drooling over the mere thought! The browned fajitas are really inviting!

MeetaK said...

This sounds really delicious. Sounds like our weekend lunch - thanks for the inspiration!

homecooked said...

This looks really yummy and delicious! nice click too :)

SMN said...

Suganya very nice tempting recipe..

Cynthia said...

You really have a gift for making healthy food gourmet.

Priya said...

That looks yummy Suganya, I only recently realized how much better tofu cooks & tastes when the water is drained out of it. I used to just get them out of the box, cube and add to the dish before.

Priya said...

Woww wat a delicious fajitas...awesome presentation...creative work..looks fabulous..

anudivya said...

Made them with tempeh a few days back. Looks yummy!

Dibs said...

Not a fan of Tofu...guess because I keep looking for paneer! Hey - I've sent you an entry for the Vegan event.


Have some awards for you at our site! Do pick them up:-)

raaji said...

Hi,
Been here for the first time....
I made them once but without the sauce....they tasted good tha way too..loved the pic......

Sharmi said...

I never liked tofu, but your recipe makes me reinvent tofu:) nice one for vegan month

Manasi said...

Absolutely trying this! Tofu is not my thing, but one cannot deny the nutritional value.. and u make it SO tempting!! Thank U

Dee said...

Suganya, i tried this yesterday, fantastic is an understatement! Thanks for the recipe!

Post a Comment