Fajitas

We have made these tasty fajitas a part of our regular dinner rotation, so I thought I would share the recipe. This is a twist on a recipe from The Moosewood Collective. They are quite delicious. I would love it if anyone would like to share one of their favorite recipes as well.

1 cake firm tofu (16 ounces) (don't be scared)

1 zucchini

1 onion

1 red bell pepper

2 garlic cloves, minced or pressed

2 T olive oil

1 t salt and any of your favorite spices

Refried beans

Tortillas

Preheat the oven to 425.

Cut the tofu into 1/2-inch strips. Cut the zucchini in half lengthwise, and slice the halves lengthwise into 1/2-inch strips, and cut the strips crosswise into 3-inch lengths. Cut the onion into 1/2-inch thick slices. Cut the pepper in half. Remove the seeds, and cut into 1/2-inch thick strips.

In a large bowl, lightly toss the tofu, zucchini, onions, and peppers with the garlic, oil, salt and spices. (I like to use Jane's Crazy Mixed Up Salt and Pepper, and Tony Chachere's Original Blend). Spread in an even layer on a baking sheet. Roast in the oven for 25 to 30 minutes, until the vegetables are tender and browned.

Warm the refried beans, place the desired amount of beans in your favorite tortilla followed by the fajita mixture and top with salsa and sour cream.

Tofu recommendations:

Small Planet Tofu http://www.smallplanettofu.com/

Soyboy bulk tofu http://www.soyboy.com/best.htm