We first tasted these fajitas at a friend’s housewarming party. Meghan McKinney, the author of this recipe, served them to us on perfectly warmed corn tortillas and a little scoop of brown rice. Needless to say, they were a hit.
|6-8||small||whole grain flour or corn tortillas|
|1||pound||extra-firm tofu, drained well and sliced thinly lengthwise|
|½||cup||Bragg's Liquid Aminos (or soy sauce)|
|1||tablespoons||nutritional yeast flakes (optional)|
|1-2||tablespoons||extra virgin olive oil|
|2||bell peppers, slice thinly lengthwise|
- Make the sauce by mixing together Bragg Liquid Aminos, water, maple syrup, nutritional yeast, cayenne pepper, and oil. Set aside.
- Prepare the tofu by draining the water out of the container and gently squeezing out the excess moisture with a paper towel. Cut into ½-inch matchsticks.
- Heat a little olive oil in a shallow pan and add the sliced onions and garlic. When the onions start to become translucent, add the bell peppers.
- Meanwhile in a separate nonstick pan, heat a little olive oil and cook the tofu over medium-high heat. Cook the tofu on all sides until slightly browned. Transfer them to the pan with the veggies and pour in the sauce mixture. Simmer for 5 minutes and serve in warm tortillas.
Prep Time: 20 minutes Serving Size: 6-8 tacos / 2-3 servings