Tofu fajitas
Ingredients
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp coriander
- 1 tsp oregano
- 1 tsp ancho chilli powder
- ¼ tsp cayenne
- 2 tsp brown sugar
- 2 tbsp olive oil
- 450g extra firm tofu
- 200ml vegan chicken stock
- ½ red onion, finely sliced
- 1 red pepper, sliced into strips
- ½ green pepper, sliced into strips
- ½ yellow pepper, sliced into strips
- 1 tsp salt
- Juice of 1 lime
- 8 flour tortillas
- 200g guacamole
- 200g pico de gallo
- 100g shredded vegan cheese
Steps
- Drain and press the tofu. Once done pat down with a paper towel and cut into strips.
- In a small bowl, mix together ingredients from paprika to sugar for the fajita seasoning and set aside.
- Heat the skillet over medium heat. Once hot, add half the olive oil. Fry the tofu, stirring often, until lightly browned.
- Add the vegan chicken stock and bring to a simmer. Cook until all the stock has evaporated, around 7 minutes.
- Add the remaining olive oil to a frying pan followed by the red onion, peppers, 4 teaspoons of the fajita seasoning and the salt.
- Stir to combine and cook for a further 5 minutes or until the peppers and onion have softened slightly.
- Squeeze the juice of the lime over the tofu and peppers and stir.
- Serve the tofu mixture hot with toasted flour tortillas, guacamole, pico de gallo salsa and shredded vegan cheese.