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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READY IN: 25mins
YIELD: 6 tortillas
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons extra virgin olive oil
- 1
- 1
- 1
- 1hot pepper, such as jalapeno or serrano,seeded and minced
- 1cup sliced mushrooms, such as crimini or portobello
- 2
- 6
GARNISH
-
- chopped fresh tomato
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DIRECTIONS
- Heat the olive oil in a large skillet over medium-high heat, and then add the onions.
- Sauté, stirring, until the onions are translucent.
- Stir in the peppers and mushrooms and sauté until the vegetables begin to soften, about 5 minutes.
- Add the tofu and stir-fry for 5 minutes more.
- Season with salt to taste and serve in the tortillas.
- Top the fajitas with low-fat sour cream, salsa, chopped fresh tomatoes, avocado, scallions, or a combination of these.
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