A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Tofu Fajitas
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serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound firm tofu, cut into matchstick-sized pieces
1 1/2 cup onion, thinly sliced
1 1/2 cup green bell pepper, thinly sliced
1 can (4 ounce size) chopped green chilies, undrained
1/2 cup orange juice
1 tablespoon olive oil
2 tablespoons vinegar
3 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
6 flour tortillas
directions
Place tofu, onions, and green pepper in a 9 x 13 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.
Wrap tortillas tightly in aluminum foil and heat in a 350 degrees 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.
added by
julianne
nutrition data
262 calories, 9 grams fat, 36 grams carbohydrates, 11 grams protein per serving.
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