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.
6small whole grain flour or corn tortillas, warmed
¼cupBragg Liquid Aminosor low-sodium soy sauce
¼cupwater
½tbspmaple syrup
1tbspnutritional yeast flakes (optional)
¼tspcayenne pepper
1tbspextra virgin olive oil
1(16 oz) package extra-firm tofu
3cloves garlic, minced
1small onion, julienned
2bell 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
6 servings
Serving size
1 fajita
Amount per serving
Calories176
% Daily Value *
Total Fat8g11%
Saturated Fat 1.1g6%
Trans Fat 0g
Cholesterol0mg
Sodium619mg27%
Total Carbohydrate19g7%
Dietary Fiber 2.7g10%
Total Sugars 3.3g
Protein11g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
6small whole grain flour or corn tortillas, warmed
¼cupBragg Liquid Aminosor low-sodium soy sauce
¼cupwater
½tbspmaple syrup
1tbspnutritional yeast flakes (optional)
¼tspcayenne pepper
1tbspextra virgin olive oil
1(16 oz) package extra-firm tofu
3cloves garlic, minced
1small onion, julienned
2bell 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.
AuthorLife and Health Network