Ingredients
-
2
-
1
-
1
-
1
-
1
-
1
-
2
-
-
6
-
-
-
-
-
-
Directions
Tofu Fajitas, 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 , I had never eaten baked tofu before – it was great in this recipe used an 8 ounce package of savory flavored tofu and garnished the tortillas with non-fat plain yogurt, tomatoes, avocados and green onions This recipe goes together in a snap and was well received by my family!, YUM Delightful =)Used plain baked tofu; still tastes great Oh wait, I added some chili powder too, which I only recommend if you really like hot stuff like I do Thanks for the recipe, which I’ll be sure to make again =)
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Steps
|
1
Done
|
Heat the Olive Oil in a Large Skillet Over Medium-High Heat, and Then Add the Onions. |
|
2
Done
|
Saut, Stirring, Until the Onions Are Translucent. |
|
3
Done
|
Stir in the Peppers and Mushrooms and Saut Until the Vegetables Begin to Soften, About 5 Minutes. |
|
4
Done
|
Add the Tofu and Stir-Fry For 5 Minutes More. |
|
5
Done
|
Season With Salt to Taste and Serve in the Tortillas. |
|
6
Done
|
Top the Fajitas With Low-Fat Sour Cream, Salsa, Chopped Fresh Tomatoes, Avocado, Scallions, or a Combination of These. |
