1/2 Photos of Tofu Fajitas
Thanks to Dr. Weil for this recipe. For a quick and exciting meal, this healthful version of a popular Mexican dish is hard to beat. The baked tofu neatly replaces beef and, along with olive oil, provides good fat. Nonfat whole-wheat tortillas make very good fajitas. They have none of the hydrogenated fat of conventional white-flour tortillas and give you some fiber.
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Units: US | Metric
- 2 tablespoons extra virgin olive oil
- 1 large onion, sliced
- 1 red bell pepper, seeded and julienned
- 1 green pepper, such as ancho,anaheim,or bell,seeded and julienned
- 1 hot pepper, such as jalapeno or serrano,seeded and minced
- 1 cup sliced mushrooms, such as crimini or portobello
- 2 cups sliced pressed baked tofu (preferably savory or hickory-smoked flavor)
- 6 nonfat whole wheat tortillas, warmed
- 1Heat the olive oil in a large skillet over medium-high heat, and then add the onions.
- 2Sauté, stirring, until the onions are translucent.
- 3Stir in the peppers and mushrooms and sauté until the vegetables begin to soften, about 5 minutes.
- 4Add the tofu and stir-fry for 5 minutes more.
- 5Season with salt to taste and serve in the tortillas.
- 6Top the fajitas with low-fat sour cream, salsa, chopped fresh tomatoes, avocado, scallions, or a combination of these.
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Nutritional Facts for Tofu Fajitas
Serving Size: 1 (822 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 64.9
- Calories from Fat 42
- Total Fat 4.6 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 2.9 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 1.3 g
- Sugars 2.9 g
- Protein 1.1 g
The following items or measurements are not included:
nonfat whole wheat tortillas