with Mexican rice
- 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
- 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
- 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.
- 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.
Didn't have tomato paste, so we used ketchup. Added a splash of beer to balance the added sweetness from the ketchup. Instead of rice on the side, we added it in to make burritos. Delicious!0 Helpful
The Mexican rice was delicious but the tofu had zero flavor, even after marinating for a full 24 hours. (Used tomato paste concentrate for the rice, which is 2x.)0 Helpful
First time having tofu and I didn't hate it. I made a store bought rice side instead of the recipe. The marinade was a paste as directed, so I thinned it with oil and water. I also didn't squeeze all the water out of the tofu as directed, and will try that next time to avoid some of the mushiness. I would make this again, though.0 Helpful
Loved it!0 Helpful
Rice was flavorless and bland and all the salt in the world wouldn't have helped it. Needed more, and stronger, veggies to kick it up and. honestly, some real tomatoes rather than paste. First time trying tofu and not a fan. Marinade was a paste when prepared as directed so had to thin it with additional oil and some water and even then the tofu ended up dry on the outside after cooking and mushy inside (extra firm was used). Nothing against the fajitas themselves though I'd probably use a bit of chili powder next time to boost the flavor and _definitely_ using chicken in the future.0 Helpful
Can I have second dinner? The chicken was SO GOOD!0 Helpful