Fajitas

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Fajitas

 

 

one 300 g (10 1/2 oz) block firm silken tofu

 

Tofu Marinade

 

2 tbsp (30 ml) wheat-free tamari

1/3 cup GF teriaki sauce

1/4 cup honey (-OR- vegan alternative)

 

Vegetables

 

oil for sauteeing

 

1 red pepper (capsicum)

1 yellow pepper (capsicum)

1 orange pepper (capsicum)

(-OR- other mix of colours)

 

1 large zucchini (should be around equal amounts of

peppers and zucchini when sliced)

 

1 large onion

 

To Make

 

10 GF tortillas

lettuce, shredded

tomatoes, chopped

'Tofu Sour Cream' (see below)

 

 

Prpeare 'Tofu Sour Cream'. Refigerate until needed.

 

Whisk marinade ingredients together. Cut tofu into (3/8 " ) 1 cm

squares and place in bowl with marinade. Cover and refigerate for at

least 2 hours (if time permits).

 

Cut peppers and zucchini into strips. Chop onion. Saute onions and

peppers in a little olive oil until onions are translucent. Add

zucchini and cook until tender. Add tofu and marinade and cook for a

further minute or two.

 

Place some lettuce, tomato and then cooked mixture on to the centre

of a tortilla. Drizzle some 'Tofu Sour Cream' over and roll up.

Serve.

 

 

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Tofu Sour Cream

 

 

300 g (10 1/2 oz) package of silken tofu – rinsed

4 tsp canola -OR- olive oil

2 1/2 tablespoons (40 ml) lemon juice (or to taste)

2 teaspoons apple cider vinegar

1 teaspoon honey (-OR- sugar -OR- equivalent amount of stevia)

1/2 teaspoon salt

 

 

Place all ingredients in a food processor. Process several minutes

until smooth and creamy. Refrigerate.

 

 

Makes about 1 1/4 cups.