Roast Tofu or Chicken Fajitas

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.

• Ready In: 40 mins
• Serves: 4
• Yields: 8 fajitas

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.