Roast Tofu or Chicken Fajitas |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a recipe from a Canadian Living magazine. It was titled Roast Chicken Fajitas but I don't eat meat so I changed the title!! If you make it without the meat - it's a very healthy vegetarian meal. If you make it without the meat/dairy - it's a very delicious vegan meal. I like my food spicy so I increase the chili powder & cumin. Ingredients:
1/2 lb extra firm tofu or 1/2 lb flavoured tofu (tangy thai works well) or 1 lb boneless skinless chicken breast |
2 tablespoons vegetable oil |
1 tablespoon fresh lime juice |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
2 large onions, cut into wedges |
2 large sweet red peppers, seeded and cut into wide strips |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
8 (10 inch) flour tortillas |
1 cup shredded lettuce |
2 avocados, peeled, pitted and sliced |
salsa |
sour cream |
Directions:
1. Preheat oven to 400°F Cut tofu into wedges or cut chicken up into 1-inch strips.
2. In a medium bowl, toss tofu/chicken with half the oil, the lime juice, chili powder and cumin.
3. Set aside.
4. In a large shallow baking pan, stir together onions and peppers.
5. Drizzle with remaining oil; sprinkle with salt and pepper.
6. Stir in tofu/chicken mixture; spread out in the baking pan.
7. Roast, uncovered, for about 20-25 minutes until vegetables are tender.
8. About 10 minutes before the roasted vegetables are ready, wrap tortillas tightly in foil and place in oven to heat.
9. With a slotted spoon, transfer the roasted vegetables to a warm serving platter; unwrap tortillas.
10. Put lettuce, avocados, salsa and sour cream in separate serving bowls.
11. Have each diner spoon some of the roasted vegetable mixture onto a tortilla, top with lettuce, avocado, salsa and sour cream to taste; roll to eat up.
|
|