Ingredients
Steak Fajitas with Peppers and Red Onions:
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb
- Garlic - 2 cloves , minced
- Red pepper - 1 , sliced
- Green pepper - 1 , sliced
- Red onion - 1 , sliced
- Coriander - 1/2 Tbsp ((coriander is ground cilantro seed!))
- Cumin - 1/2 Tbsp
- Garlic powder - 1/2 Tbsp
- Cayenne pepper - pinch
- Kosher salt - 1/2 tsp
- Cooking oil - 4 Tbsp
- Grape tomatoes - 1 cup , halved
- Tortillas - 8
- Limes - 1 , sliced
- Sour cream (opt) - 1/2 cup
- Cilantro - a few sprigs , chopped
Prep
- Tofu – Chop into pieces that will fit into pan. Season with S&P
- Garlic / Peppers / Red onion – Chop as directed
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Make
- Preheat oven to 400F (204C) degrees
- Mix coriander, cumin, garlic powder, cayenne, salt, and half the oil. Use half of marinade to cover tofu pieces. Toss the other half with the chopped peppers and onions
- Heat a cast iron skillet over medium-high heat. Add 1 tbs. (15 ml) oil. To heated oil, add as many tofu pieces as can fit into the pan. Sear for 2 minutes on each side. Set seared pieces aside onto a baking sheet. When all the steak is seared, add tomatoes to pan, and bake in oven for an addition 10 to 12 minutes
- Wipe skillet clean and return to medium-high heat. Add remaining tbs. (15 ml) of oil and then minced garlic to heated oil. Add sliced peppers and onions with a dash of salt. Sauté until softened, ~5 minutes. Add a squeeze of lime and season to taste with salt or the spices
- Warm tortillas according to package instructions
- After tofu is done, sliced into 2" (5 cm) long pieces. Serve fajitas with your tasty fillings, warmed tortillas, sliced limes, sour cream, and cilantro
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