Mexican is one of those meals we didn't really have to change too much once we started eating for health. Basically, we eliminated the tortillas, cheese and sour cream. We eat the typical fillings on top of beans or on a salad.
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To make the tofu fajitas:
1 cake firm tofu
1 onion
2 bell peppers (1 green and 1 of your choice - red, orange or yellow)
2 garlic cloves, minced
2 Tbsp olive oil
1 tsp salt
salsa
optional - fajita seasoning
guacamole
*feel free to add other veggies to the mix, like zucchini or mushrooms. We used baby portabella mushrooms tonight
Cut the cake of tofu crosswise into 4 slices. Stack slices and cut them into 1/2 inch strips. Cut the vegetables into slices. Mix the olive oil, garlic, salt (or fajita seasoning) in a small bowl ( you may need to increase the amount depending on how many veggies you are making). Toss 1/2 of the mixture with the tofu and place tofu on cookie sheet. Toss the other 1/2 mixture with veggies and put on cookie sheet.
Roast in oven at 425 for 20-30 minutes until the veggies are tender and browned.
To eat, place refried or black beans on plate. Top with tofu and veggies. Add salsa and guacamole as desired.
We also had jicama chips for the first time.
Jicama is a mexican root vegetable often used in salads or salsas. I peeled the jicama and sliced it into very thin slices. We ate them dipped in the salsa and guacamole. They are crisp and cool - not like a real "chip" but pretty good with the salsa and guac. You can see them in the picture on the right top part of the plate.
The tofu was a bit crispy and crunchy - not sure if we overcooked it a bit, or it was supposed to be that way :) Regardless it was pretty good. Maybe not the prettiest meal, but it was yummy.
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