Asian Tofu Fajitas

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.


Yields6 ServingsPrep Time5 minsCook Time15 minsDifficultyIntermediate

Ingredients

 6 small whole grain flour or corn tortillas, warmed
 ¼ cup Bragg's Liquid Aminos (or low-sodium soy sauce)
 ¼ cup water
 ½ tbsp maple syrup
 1 tbsp nutritional yeast flakes (optional)
 ¼ tsp cayenne pepper
 1 tbsp extra virgin olive oil
 1 (16 oz) package extra-firm tofu
 3 cloves garlic, minced
 1 small onion, julienned
 2 bell peppers, julienned

Instructions

1

Make the sauce by mixing together Bragg Liquid Aminos, water, maple syrup, nutritional yeast, cayenne pepper, and oil. Set aside.

2

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.

3

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.

4

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.

Nutrition Facts

Serving Size 1 fajita

Servings 6


Amount Per Serving
Calories 176
% Daily Value *
Total Fat 8g13%
Saturated Fat 1.1g6%
Trans Fat 0g
Cholesterol 0mg
Sodium 619mg26%
Total Carbohydrate 19g7%
Dietary Fiber 2.7g11%
Sugars 3.3g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 6 small whole grain flour or corn tortillas, warmed
 ¼ cup Bragg's Liquid Aminos (or low-sodium soy sauce)
 ¼ cup water
 ½ tbsp maple syrup
 1 tbsp nutritional yeast flakes (optional)
 ¼ tsp cayenne pepper
 1 tbsp extra virgin olive oil
 1 (16 oz) package extra-firm tofu
 3 cloves garlic, minced
 1 small onion, julienned
 2 bell peppers, julienned

Directions

1

Make the sauce by mixing together Bragg Liquid Aminos, water, maple syrup, nutritional yeast, cayenne pepper, and oil. Set aside.

2

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.

3

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.

4

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.

Asian Tofu Fajitas
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