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.
- add 1 large onion
- add 2 cups sliced pressed baked tofu (preferably savory or hickory-smoked flavor)
- add 1 green pepper
- add 1 hot pepper
- add salsa
- add 6 nonfat whole-wheat tortillas
- add scallions
- add salt
- add avocados
- add 2 tablespoons extra-virgin olive oil
- add chopped fresh tomatoes
- add low-fat sour cream (optional)
- add 1 cup sliced mushrooms
- add 1 red bell pepper
- 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.