Smoky Tofu & Pepper Fajitas with Jalapeno Salsa Verde Sauce
Seasoned tofu pan-seared with peppers and onions, and served up fajita-style with a quick creamy jalapeño verde sauce and warm tortillas. Everything is cooked in a piping hot skillet and comes together easily. A fun, any night of the week dinner!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
280 g Firm tofu
3 tbsp Corn flour
4 tbsp Olive oil
1 Onion
2 Peppers
4 tbsp Fajita seasoning mix
1 tbsp Jalapenos
1 Lime
2 tbsp Fresh coriander
4 tbsp Vegan yoghurt
Salt & pepper
2 Large tortilla wraps
Recipe:
- Place the tofu block in between kitchen paper or clean tea towel. Place something heavy on top and set aside while you are cutting the veggies. This will make sure all the moisture is taken off the tofu.
- Cut the peppers into thin slices and finely slice the onion.
- Finely chop the jalapenos and fresh coriander. Place in a bowl along with the juice of ½ lime, yoghurt and a pinch of both salt and pepper. Mix well and set aside.
- Cut the tofu into strips and place in a bowl with the corn flour. Toss to coat. Place a large frying pan over a medium high heat. Add 2 tablespoons of olive oil and the tofu. Fry until golden and crispy on both sides, about 5 minutes. Remove from the pan and set aside for now.
- In the same pan, add 2 tablespoons of olive and fry the onion and peppers until tender, about 5 minutes. Season to taste with the fajita spice mix and cook for another 5 minutes. If you feel your veggies are starting to stick to the bottom of the pan or burn, simply add a splash of water.
- Stuff the tofu, peppers and onions into the warmed tortillas, and top with the jalapeno verde sauce and fresh lime juice. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
