Summertime Fiesta Kit - Spicy Tofu Fajitas

This summer we're making it easy for you to host a fun, festive evening with loved ones! We've assembled a box of our very favorite things to create a Summertime Fiesta Kit! This menu was made of entertaining! Appetizer: Homemade Tortilla Chips with Pimento Belle Chevre This appetizer pairs two very Southern ingredients to create the perfect start to your evening: Pimentos and Belle Chevre. Belle Chevre is a creamy goat cheese handmade in Elkmont, Alabama and has won many awards and been mentioned in magazines like Garden & Gun, Southern Living and O Magazine. Signature Cocktail: Mr. Gigglepant’s Hibiscus Lime Mojito Fun name, fun drink! This fresh take on the classic mojito is as easy to make as it is to drink! We used a sugar called "Mr. Gigglepants" that's handmade by a local Atlanta artisan to craft this cocktail. We're also sending fresh limes, mint and sugar cane. We're also including a stainless steel drink shaker so you can keep practicing your bartending skills even after the fiesta is over! This menu was practically made for dining al fresco! Colorful peppers add sweetness and complex charred flavor while the tofu is coated with a blend of spices like chile and cumin, giving these fajitas some heat. Oh, and have you ever had homemade tomatillo salsa? It's roughly one hundred times better than the green salsa they're serving at your local taqueria. This dish is perfect for a crowd and these fajitas are just as fun to cook and assemble, as they are to eat! Seasonal Fruit Basket: Local Georgia Peaches Each peach is hand-selected, carefully inspected, and gently packed to ensure it arrives in pristine condition.

Cook Time: 25 Min Vegetarian

About the Dish

  • Tomatillo


  • Shallot


  • Jalapeño Pepper

    Jalapeño Pepper

  • Tofu


  • Red Onion

    Red Onion

  • Bell Pepper

    Bell Pepper

  • Cilantro


  • Lemon


  • Turbinado Sugar

    Turbinado Sugar

  • Corn Tortillas

    Corn Tortillas

  • Sour Cream

    Sour Cream


Please read entire recipe before beginning.
Prepare your mise en place for the salsa: Remove the husks from tomatillos and discard; cut the tomatillos in quarters. Peel and roughly chop the shallot. Peel and crush the garlic cloves. Put on thin rubber or latex gloves. Cut the jalapeno in half lengthwise; remove the stem and seeds. Reserve half of the jalapeno for the fajitas. Pull about 1 tablespoon cilantro leaves from the stems and reserve these leaves for garnish. Roughly chop remaining cilantro leaves and stems. Cut lime in half; cut ONE of the halves into wedges and reserve as a garnish.
Place a medium sauté pan over high heat. When it is hot, add the tomatillos with a cut side down. Cook 3-4 minutes, or until slightly charred; turn them over and cook another 3-4 minutes, until slightly charred on the second cut side. Add 1 1/2 cups water to the pan, and use a wooden spoon to scrape the char from the pan.
Transfer the charred tomatillos and water to a small saucepan. Add the shallot, garlic, and 1/2 jalapeno. Place the saucepan over medium heat, bring to a simmer, and cook 8-10 minutes, or until most of the water has evaporated and all the ingredients are soft. (While that mixture is cooking you can prep the fajita ingredients.)
Prepare your mise en place for the fajitas: Cut tofu into bite-size pieces. Peel, halve and thinly slice red onion lengthwise into crescents. Cut the red and green bell peppers lengthwise into quarters, remove the stem and seeds, and thinly slice crosswise. Thinly slice the remaining 1/2 jalapeno crosswise.
Wipe clean the same saute pan you charred the tomatillo in, and place it over high heat. Add the cooking oil, and once it is shimmery add the tofu and cook 2-3 minutes, stirring occasionally, or until it is lightly browned. Season with a pinch of salt, and remove the tofu from pan and set aside. Add the onion, red and green peppers, and remaining jalapeno. Cook 4-5 minutes, stirring occasionally; add the fajita spice and a pinch of salt. Cook 2-3 minutes more; add reserved tofu and remaining 1 tablespoon water. Cook 3-4 minutes more, or until vegetables are just tender; adjust the seasoning with salt to taste, and remove from the heat.
If you have a blender, food processor, or hand immersion blender, process the tomatillo salsa until broken down but not completely smooth. (If you don’t have one of these tools, remove the large pieces of tomatillo, garlic, and jalapeno and chop by hand, then return to the saucepan.) Add chopped cilantro, juice from 1/2 lime, and turbinado sugar. Stir to combine, and season the salsa to taste with salt and pepper.
Warm the tortillas: An easy way is to layer them on a plate with slightly damp paper towels and heat in the microwave for 30 seconds. Serve the fajita mix, salsa, cilantro leaves, and sour cream alongside the tortillas, and make your own fajitas. Enjoy!