I always enjoy adding a bit of background info to my recipes, however with Fajitas I really didn’t want to add anything because of its really gory history as it’s related to particular parts of the cow, bla, bla, bla and really this is a vegan recipe and I can do without all the gory details… I’m sure if you’re interested you can google “fajitas history” and all kinds of info will pop up.
I first tasted fajitas back in my days in Canada, and yes, they were the regular, normal fajitas, not the original because, from what I understand they were originally with beef and what I always had were with chicken. However, when I became a vegetarian I had to find different ingredients to replace the ones in so many of the dishes that I love. This is one of them. I love wraps in general because of the many ingredients one can use and how fast and easy they are to make. Today I’m making Vegan Fajitas using tofu. Let’s move on to the recipe, shall we?
FOR 6 Fajitas (large corn tortillas)
- 500g of firm tofu plain or flavored
- 2 medium onions
- 4 cloves of garlic
- 2 tomatoes cut into small pieces
- 1 cucumber cut into small pieces
- 1/2 fresh red pepper cut into small pieces
- Shredded lettuce
- 1 avocado (or half if large)
- 2 natural soy yogurts
- Shredded Vegan Cheese
- 1 pack of Guacamole seasoning
- 1 pack of Fajitas seasoning
- 1/4 cup of water
- 1 tsp. of lemon juice (for the guacamole)
- 6 large corn tortillas
- Extra – a glass of wine to enjoy while cooking 😉
Start by cutting the onions in quarters or eighths, depending on their size and then cut in slices, it’s an easier way to get the small pieces and it doesn’t make you cry as much or at all. Chop the garlic and add to a large skillet together with the onions and a bit of your favorite cooking oil, sauté until soften over medium low heat.
In the meantime cut the tofu in slices, not too thin, and then in strips, not too small. Once you see the onions are soft add the tofu and let it cook, turning it regularly and toasting on all sides. This will take a while so you can start chopping up all the other ingredients, tomatoes, lettuce, cucumber, red pepper and place them in individual dishes. Don’t forget to keep an eye on your tofu.
If by the time you finish chopping this all up the tofu is nicely golden on all or most sides you can add the Fajita seasoning.
Mix the tofu and the seasoning well and then add +/- 1/4 cup of cold water and continue stirring, you can add a bit more water is you feel it’s too dry. Stir it until well mixed and turn off the stove. Leave it in the skillet to keep it warm and transfer it to a serving dish when you’re almost finished.
Now you can prepare the guacamole. Spoon out the avocado and place it in a blender, add the guacamole seasoning and just a little bit of lemon juice (+/- 1 tsp.)
blend it until you get a nice paste. You can leave it chunky if you prefer. Place it in a serving dish.
Heat the corn tortillas very lightly, don’t overdo them otherwise they’ll become too dry and hard to roll. Place the shredded vegan cheese and the soy yogurt in a serving dish as well and you’re ready for a Fajita night.
Place your corn tortilla on a plate and add a bit of each ingredients, make sure you’re able to close it.
Fold in one of the ends and start rolling from the side that has less tortilla showing. Enjoy it!
Photo credit: Despertar pra viver – Awaken for living