Southwestern Tofu Fajitas

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

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About dosedependent

Hello! I'm passionate about my faith in Jesus Christ, eating a whole-foods, plant-based diet and living life with my family in northern Manitoba.
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