Fajita's - Tofu or Chicken
I used tofu in this recipe and it turned out fantastic. You could also replace the tofu with chicken or beef use the same method and recipe.
Marinade:
2 T Meat Eaters Blend
1 T Garlic Lovers
5 cloves minced garlic
5 limes quartered
1/4 C White wine vinegar
2 T Canola oil
1/2 - 1 cup water
1 lb firm tofu
Fajitas
2 bell peppers, sliced thin
2 onions, sliced thin
4 cloves garlic thinly sliced
1 jalapeno minced
1 Tbsp Meat Eaters blend
1 avocado
vegetarian refried beans
pico de gallo or salsa
tortillas, heated in the oven to soften
Drain the tofu and slice the block into four even pieces lengthwise then place the tofu on paper towels to dry. Mix marinade all ingredients in a Ziploc bag, squeeze in the juice of the limes and toss the wedges into the bag. Add 1/2 cup of water to thin the liquid and place the tofu in the bag. Place in the refrigerator for up to 24 hours, but at least 4 hours. Remove the tofu, reserve the marinade, and put on a cutting board and cut each piece into thin slices.
I don't have a pan large enough to do all the parts together, so I heat the over to 350 and put a cookie sheet in the oven to keep the components warm while finishing the vegetables. Heat a cast iron skillet on medium high heat and heat canola oil in the pan to just coat. Put the tofu in the pan in batches so that they don't become to crowded and can brown nicely. Cook on one side for 4 minutes until golden brown and begin to char, then flip over once. Continue to cook until the tofu starts to stick to the pan and then use 1/4 of the marinade liquid and put it in the pan. This should make the tofu sizzle and should de-glaze the pan, allowing the stuck tofu to loosen from the bottom of the pan. Sizzle until all the liquid is evaporated the remove the tofu from the pan and put in the oven in your prepared cookie sheet. Cook any remaining tofu in the same manner.
In a separate pan, heat oil over medium high heat and add the bell peppers and cook in the same manner. These you can turn more frequently and cook until softened and starting to char then add the garlic and cook until garlic starts to soften and become fragrant. Then use the marinade to loosen the good bits from the bottom of the pan the same way you did for the tofu and place in the holding area in the oven. Finally cook the onions in the same manner, adding the jalapeno pepper close to the end and add an additional one tablespoon of Meat Eaters blend to the dish.
Serve with warm tortillas, re fried beans, pico de gallo and avocado.
* You can replace the meat eaters blend with 1 Tbsp cumin, 2 tsp, dried herbs such as oregano and 1 tsp red chili flakes and the Garlic lovers with 1 Tbsp garlic granules
Marinade:
2 T Meat Eaters Blend
1 T Garlic Lovers
5 cloves minced garlic
5 limes quartered
1/4 C White wine vinegar
2 T Canola oil
1/2 - 1 cup water
1 lb firm tofu
Fajitas
2 bell peppers, sliced thin
2 onions, sliced thin
4 cloves garlic thinly sliced
1 jalapeno minced
1 Tbsp Meat Eaters blend
1 avocado
vegetarian refried beans
pico de gallo or salsa
tortillas, heated in the oven to soften
Drain the tofu and slice the block into four even pieces lengthwise then place the tofu on paper towels to dry. Mix marinade all ingredients in a Ziploc bag, squeeze in the juice of the limes and toss the wedges into the bag. Add 1/2 cup of water to thin the liquid and place the tofu in the bag. Place in the refrigerator for up to 24 hours, but at least 4 hours. Remove the tofu, reserve the marinade, and put on a cutting board and cut each piece into thin slices.
I don't have a pan large enough to do all the parts together, so I heat the over to 350 and put a cookie sheet in the oven to keep the components warm while finishing the vegetables. Heat a cast iron skillet on medium high heat and heat canola oil in the pan to just coat. Put the tofu in the pan in batches so that they don't become to crowded and can brown nicely. Cook on one side for 4 minutes until golden brown and begin to char, then flip over once. Continue to cook until the tofu starts to stick to the pan and then use 1/4 of the marinade liquid and put it in the pan. This should make the tofu sizzle and should de-glaze the pan, allowing the stuck tofu to loosen from the bottom of the pan. Sizzle until all the liquid is evaporated the remove the tofu from the pan and put in the oven in your prepared cookie sheet. Cook any remaining tofu in the same manner.
In a separate pan, heat oil over medium high heat and add the bell peppers and cook in the same manner. These you can turn more frequently and cook until softened and starting to char then add the garlic and cook until garlic starts to soften and become fragrant. Then use the marinade to loosen the good bits from the bottom of the pan the same way you did for the tofu and place in the holding area in the oven. Finally cook the onions in the same manner, adding the jalapeno pepper close to the end and add an additional one tablespoon of Meat Eaters blend to the dish.
Serve with warm tortillas, re fried beans, pico de gallo and avocado.
* You can replace the meat eaters blend with 1 Tbsp cumin, 2 tsp, dried herbs such as oregano and 1 tsp red chili flakes and the Garlic lovers with 1 Tbsp garlic granules
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