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Ingredients:
1 lb firm tofu, cut into matchstick size, d pieces
1 1/2 cup onion, thinly sliced
1 1/2 cup greenpepper, thinly sliced
1 4 oz can chopped green chilies, und, rained
1/2 cup orange juice
1 tbsp olive oil
2 tbsp vinegar
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
6 inch flour tortillas
Instructions:
Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a
small bowl, combine remaining ingredients, except tortillas, mixing
well. Pour over tofu mixture. Cover pan, and refrigerate 4-5
hours,gently stirring tofu mixture occasionally.
TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F
oven for 10 minutes. heat a large nonstick skillet over medium high
heat. Drain tofu mixture (reserving marinade) and place in skillet.
Cook, stirring gently, until vegetables are slightly tender. Add
marinade, a little at a time, to keep mixture from sticking. If you
prefer a juicy fajita filling, add all of the marinade. To serve,
spoon tofu filling into the center of heated tortillas, roll, and
enjoy. Serves 6.
Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens
Servings: 6
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Tofu Fajitas Recipe brought to you by Mexican Recipes To-Go
