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Ingredients:
Tofu and marinade
16 oz. Block Extra Firm Tofu
1 Clove Minced Garlic
3 Tbsp. Soy Sauce
Juice from 1 ½ limes
2 tsp. Ground Cumin
2 tsp. Chili Powder
1 tsp. Honey
Vegetables for Fajitas
3 Bell Peppers, any color, sliced
1 Small Onion sliced
8 oz. Mushrooms sliced
Juice from ½ lime
2 Clove Minced Garlic
1 tsp. Ground Cumin
1 tsp. Chili Powder
2 Tbsp. Olive Oil
½ c. chopped Cilantro
&
4 Multi-Grain 8 in. Tortillas.
Preperation:
Tofu and marinade:
This process can be completed a day ahead if desired. Drain tofu and place on layered paper towels. Place additional layered paper towels on top of tofu block. Then put a baking sheet on top of covered tofu with a book or other weighted object on top of baking sheet. Leave for 30 minutes. This will allow tofu to completely drain. Cut tofu into small cubes and place in bowl.
Prepare marinade with remaining ingredient and add to tofu in bowl. Allow to marinade for at least 1 hour.
Preheat oven to 375 degrees.
Place tofu on oiled baking sheet and bake for 30-40 minutes or desired firmness. Turn tofu every 15 minutes.
While Tofu is baking, prepare vegetables.
Vegetables for Fajitas:
Mix Oil, lime juice, garlic, cumin, and chili powder together and pour into skillet. Place skillet over medium high heat. Add onion, mushrooms, and peppers to skillet and sauté until vegetables are tender and begin to caramelize (about 10 minutes).
Add tofu and season with salt and pepper to desired taste and add to vegetables. Sprinkle with chopped cilantro. Spoon into tortilla and serve.