So, in my excitement & haste to post about my Creamy Roasted Tomato Garlic Sauce with Pasta, I completely forgot about the flavorful Southwestern Spice Rub I used to make tonight’s Stolen Recipe, Southwestern Tofu Fajitas. I decided to try these fajitas out while we were away camping over the September long weekend. Camping with a cooler can pose a bit of a challenge for the whole-food vegan who wants to keep things simple, yet still healthy, tasty & relatively quick. These fajitas fit the bill nicely and made enough for 8 filling fajitas; obviously we split the recipe in half and ate it over 2 nights! The ingredients were easy to transport, prepare and assemble and these fajitas will definitely make an appearance on future camping trips and at home. Sadly, I still haven’t had a chance to dry-fry my tofu prior to marinating in the rubs but when I do, you’ll surely hear about it! Or, if anyone has tried it, please post your comments.
Meantime, Happy Cooking!!
Southwestern Tofu Fajitas
Makes 8 – 10 fajitas
- 1 (400g) package pressed extra-firm tofu, cut into 1/4-inch strips
- Southwestern Spice Rub (see recipe below)
- 1 1/2 tbsp olive oil
- 4 dozen button mushrooms, sliced
- 2 red bell pepper, cut into thin strips
- 3 yellow onions, thinly sliced
- 2 cups packed torn baby spinach
- 2 avocados, peeled & sliced
- 2 cups salsa
- 8 – 10 (9-inch) whole wheat tortillas
Marinate the tofu in the rub for 2 – 3 hours or overnight. Heat the oil in a large frying pan or wok over medium heat and add the mushrooms; sautee for approximately 5 – 6 minutes. Add the peppers and onions and continue to sautee for another 3 – 4 minutes or until slightly tender. Toss the marinated tofu with the veggies and cook until heated through, stirring frequently, approximately 3 – 4 minutes. Just before the veggie mix is ready to serve, add the spinach and stir until wilted. Divide the mix into 8 or 10 servings and spoon onto the middle of a tortilla, top with avocado slices and salsa, fold & enjoy!!
~ from Julie’s Recipes @ DoseDependent.com
Southwestern Spice Rub
- 1/4 cup minced onion
- 1 garlic clove, minced
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
In a blender or food processor, combine all the ingredients and blend to a paste. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for 3 to 4 days.
~ Southwestern Spice Rub – from “1,000 Vegan Recipes” by Robin Robertson