Description

These weeknight veggie fajitas are a quick, easy, and delicious way to use up leftover vegetables and build a dinner your family will love. Serve them solo or bulk up your plate with a side of Mexican rice and beans for a more filling meal.

Ingredients

1/2 package extra-firm tofu, drained

8 corn tortillas

1 Tbsp. + 2 tsp. olive oil or melted coconut oil

Pinch of sea salt and black pepper

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1/2 yellow or white onion, sliced

1/4 tsp. chili powder

1/4 tsp. cumin

3 garlic cloves, minced

1 avocado, sliced

Hot sauce (optional)

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Instructions

Preheat your oven to 350F. Press the tofu between a few paper towels to remove as much moisture as possible. Slice into 1/2-inch by 1-inch pieces and turn onto a baking sheet. Drizzle with 2 teaspoons of oil and sprinkle with a pinch of sea salt and black pepper; toss to coat. Bake the tofu for 25 to 30 minutes, flipping the pieces halfway through, until lightly golden.
Once the tofu is done baking, turn off the oven. Wrap the tortillas in aluminum foil and stick them on the top rack to warm while you prep the fajita veggies.
Heat a tablespoon of olive oil or coconut oil in a large skillet over medium heat. Add the red pepper, yellow pepper, and onion; season with the chili powder, cumin, sea salt, and black pepper. Cook the veggies, stirring often, for 5 to 7 minutes.
When the peppers are soft and the onions are slightly caramelized, add in the minced garlic. Continue to cook over medium heat for another minute, stirring constantly to prevent the garlic from burning. Remove the skillet from heat and set aside.
Take the tortillas out of the oven and top each with a few pieces of tofu and cooked veggies; garnish with sliced avocado and hot sauce, if desired. Enjoy warm.

Nutrition

Serving Size:
Calories: 550
Sugar: 5.7 g
Sodium: 266.9 mg
Fat: 31.7 g
Carbohydrates: 53.6 g
Protein: 17.6 g
Cholesterol: 0 mg