Tofu Fajitas
with Mexican rice

Name: Tofu Fajitas
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 Jalapenos, chopped; 1 Bell peppers, red, sliced; 1 Bell peppers, green, sliced; 1/2 Onions, medium, sliced; 16 oz Tofu, extra firm (vacuum packed preferable), 1/2" (2.5 cm) sticks; 1 tsp Cumin; 1 tsp Coriander, dried; 1/2 tsp Chili powder; 1/2 tsp Salt; 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 1/4 cup Cilantro, leaves torn; 2 tsp Lime juice; 8 Tortillas, taco-sized corn or flour; 1/4 cup Yogurt, plain or Greek; 1/2 Onions, medium, chopped; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 3/4 cup Rice, uncooked Jasmine; 2 Tbsp Tomato paste; 2 cups Stock, any type; 1 tsp Cumin

Active: 25 min Total: 55 min

Original GF Paleo Vegetarian

The vegetarian version of these sizzling tofu fajitas was a hit way back in the early days of our meal plan service. We’ve made some updates to the original to bring you even more bold flavor.
Smarts: Even if you are short on time, marinating the tofu for a few minutes will add flavor. If you prefer, you can substitute chicken for the tofu, which was how we prepared it the first time this meal was featured.

Ingredients

Metric

Servings:

Tofu Fajitas:

Jalapenos - 1 , chopped
Bell peppers, red - 1 , sliced
Bell peppers, green - 1 , sliced
Onions, medium - 1/2 , sliced
Tofu, extra firm (vacuum packed preferable) - 16 oz , 1/2" (2.5 cm) sticks
Cumin - 1 tsp
Coriander, dried - 1 tsp
Chili powder - 1/2 tsp
Salt - 1/2 tsp
Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
Cilantro - 1/4 cup , leaves torn
Lime juice - 2 tsp
Tortillas, taco-sized corn or flour - 8
Yogurt, plain or Greek - 1/4 cup

Mexican Rice:

Onions, medium - 1/2 , chopped
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Rice, uncooked Jasmine - 3/4 cup
Tomato paste - 2 Tbsp
Stock, any type - 2 cups
Cumin - 1 tsp

Prep

Jalapenos / Bell peppers / Onions (for both the fajitas and rice) / Garlic - Prep as directed. Bell peppers and onions can be stored together. Keep jalapenos and garlic separate. (Can be done up to 3 days ahead)
Tofu - If tofu is packaged in water, press out liquid first. Slice into 1/2" (2.5 cm) sticks. Mix together jalapeno, cumin (the portion for the fajitas), coriander, chili powder, salt, and first part of oil for the fajitas. Pour over tofu, cover, and marinate for 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
Cilantro - Tear leaves.

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Make

Heat a Dutch oven over medium-high heat. Add oil (the portion for the rice) and then onions (the portion for the rice) to heated oil. Saute until softened, ~3 minutes. Next add in rice, garlic and tomato paste. Stir to mix. Add in stock, cumin (the portion for the rice) and some salt. Cover, and bring to a boil. Lower heat and cook until rice has absorbed all the liquid, ~20 minutes.
While rice cooks, heat a large skillet over medium-high heat. Add second part of oil (for the fajitas) and then marinated tofu. Cook on all sides, seasoning lightly with some salt and pepper, until warmed through, 6 to 8 minutes. Set tofu aside.
Return skillet to heat. It should still have some flavoring from the marinade in it, which will add flavor to the veggies. Add third part of oil and then onions (the portions for the fajitas) with a pinch of salt. Saute until softened, ~3 minutes. Next add in bell peppers. Saute until tender but still crunchy, 3 to 5 minutes. Remove from heat and squeeze lime juice over top.
Warm tortillas according to package directions.
Fill tortillas with peppers, onions and tofu and top them with yogurt and cilantro leaves. Enjoy with rice on the side.

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