Oh, hey there! How’s your Sunday going? Is it lazy? Productive? Mine’s a little of both. I’ve finally created a routine of Sunday grocery shopping, so it’s nice to get that out of the way for the week. Some chores, some exercise, and some football. Obviously, football. That’s the highlight, especially with the Cardinals doing so well this season. But don’t you hate when you click on a recipe on someone’s blog and then they ramble on and on before getting to the whole point of the post, with is definitely the recipe and not Cardinals football or Sunday grocery shopping? So with that, here’s what happened last week: Vegan Fauxjitas.
Vegan + Fajitas = Fauxitas. Get it? Joe didn’t appreciate my wit. Maybe you will. You will absolutely appreciate this recipe though. It’s super easy, crazy fast and it’s deliciously vegan, so that’s like the trifecta. And you can’t beat a trifecta. Take my word for it. You just can’t.
What you need:
firm tofu (or extra firm if you prefer to slice the tofu instead of crumble it)
1 medium zucchini, julienned
1 bell pepper, sliced
handful grape or cherry tomatoes, halved
fajita seasoning (Simply Organic makes one but any will do)
extra virgin olive oil
tortillas (we like the raw ones that you heat in a skillet)
vegan shredded cheddar
vegan sour cream (optional)
What you’ll do:
First, drain liquid from tofu by slicing in half horizontally like a sandwich and wrapping in paper towels. Put wrapped tofu on a plate, then place another plate on top of the tofu. Put something heavy on the top plate to squeeze the liquid out of the tofu. Let drain for 15 minutes.
Meanwhile, cover the bottom of a skillet with olive oil and heat over medium-high heat until fragrant. Add zucchini and bell pepper. Heat until the zucchini starts getting translucent, then add the tomatoes and cook a minute or two longer. I like a little crunch to my fajitas, but if you don’t, then cook vegetables until tender. Remove the veggies and set aside.
Add fajita seasoning to the recommended amount of water per package directions. Crumble the drained tofu into the pan and add the fajita seasoning (if using extra firm tofu, you can slice into strips if you prefer). Cook for 5 minutes over medium heat. Add the vegetables back into the skillet with the tofu and continue cooking another 5 minutes.
Prepare your tortilla and put vegan cheese down first – this helps to melt the cheese when the fajita mix is placed over the top. Drizzle sour cream over the top of the mix if you’d like, and enjoy! Let me know if you try the recipe, and what you think!
I hope you have a great Sunday and a fantastic week! Until next time –
