|2 servings||calories per servings 694||protein serving 21 g||carbs per serving 74 g||total fat per serving 25 g|
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!
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||10 g|
Please read entire recipe before beginning.
To prepare the salsa ingredients: peel and roughly chop shallot; peel and crush garlic clove; cut jalapeno in half, remove the stem, and then remove the seeds wear gloves if possible (Half of the jalapeno will be used for the tomatillo salsa, reserve the other half for the pepper/onion mixture); remove the husks from tomatillos and discard, cut the tomatillos in quarters.
Place a sauté pan over high heat, once it is hot add tomatillos with a cut side down. Cook for 3-4 minutes then turn them over and cook for another 3-4 minutes. Once the tomatillos are slightly charred on both cut faces, add 1 ½ cups of 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 sauce pot, along with the chopped shallot, seeded jalapeno half, and crushed garlic. Place the sauce pot over medium heat, bring to a simmer, and cook for 8-10 minutes until most of the water has evaporated and all the ingredients are soft. While that mixture is cooking you can prep the fajita ingredients.
To prepare the fajita ingredients; cut tofu into medium bite-size pieces; peel, half and thinly slice red onion; remove stem and seeds from the bell pepper and thinly slice; thinly slice the remaining half jalapeno.
Wipe clean the same pan you charred the tomatillo in, then place it over high heat, add cooking oil, and once hot and shimmery add tofu and brown for 2-3 minutes, season with a pinch of salt, and remove the tofu from pan and reserve. Next add the onion, peppers and jalapeno. Cook this mixture for 4-5 minutes and then add cumin, chile powder and a pinch of salt. Cook for another 2-3 minutes then add reserved tofu and a tablespoon of water. Cook for another 3-4 minutes, adjust the seasoning with salt to taste, then 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 items remove the large pieces of tomatillo, garlic, and jalapeno and chop by hand to process the salsa). Remove 1 tablespoon of cilantro leaves from the stems (reserve these leaves for garnish). Roughly chop remaining cilantro (leaves and stems) and add to the pot of tomatillos along with juice from half of the lime, and turbinado sugar. Mix to combinem then season the salsa to taste with salt and pepper.
Warm the tortillas, and serve the tofu fajita mix, tomatillo salsa, cilantro leaves and sour cream alongside the tortillas and make your own fajitas. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...