These fajitas come out tasting a lot like chicken fajitas. Even more than usual, everything in this recipe is “or to taste.” The following makes enough for about 8-10 fajitas.
- Cayenne pepper
- Red chile powder
- Summer savory
- Onion salt
- Garlic powder
- Coarse-ground black pepper
- 1 package of extra-firm tofu
- 1 green pepper
- 1 red pepper
- 1/2 onion (optional)
- 2-3 New Mexico green chiles
- 2 handfuls of snow peas (optional)
- 1 can black beans (optional)
- 1 avocado
- sour cream
- cheese (cheddar, colby, and/or monterrey jack)
Drain the tofu, then wrap it in paper towels and let it sit for a few minutes to extract more water. Slice the tofu into 1/8-1/4 inch slices. Pat the slices dry with a paper towel, then sprinkle with spices. Heat a small amount of oil in a large frying pan, then add spiced tofu. Cook on medium-low for a few minutes until the tofu starts to turn brown (approximately 5-8 minutes), then turn over and repeat.
While the tofu is cooking, slice up the vegetables. Once the tofu has been cooking on the second side for a few minutes, start adding vegetables. Add snow peas and onions first if you’re using them and cook until they have just started to soften. Turn up the heat slightly and add the peppers, chiles, and mushrooms. Cook until the vegetables are fully heated but not yet mushy.
While the vegetables are cooking, heat up the black beans and slice the avocado. Grate cheese and blend together if you’re using multiple types. Once vegetables are hot, serve tofu and vegetables in heated tortillas with beans, cheese, avocado, salsa, sour cream, or other desired accompaniments.
Additional potentially interesting additions: sriracha sauce, sliced green chile, raw mushrooms, broccoli (cut into small pieces).