Deee-lish Crispy Tofu and Veggie Fajitas


I’m not sure if you’re ready for these fajitas. I wasn’t. I feel obliged to share this with the world however, and I hope that you shall pass it on- for this recipe has earned it.

Continuing in the vein of tofu experimentation, we made tofu and veggie fajitas for dinner the other night. I had a packet (yup, sorry to let you down!) of fajita spices that’d been partly used, so I whacked that on some firm tofu after cutting it into strips and pressing the water out. I then shallow fried the strips to a nice and slightly crispy on the outside consistency- picture the way you’d like your meat on a fajita.

After cooking the tofu, I set it aside to stir fry the peppers and onions which were also cut into strips and dusted with a bit of fajita mix. We made our own tortillas, which is VERY easy and really yummie (see the instructions below), chucked in some of the aforementioned ingredients, topped it off with some peppery cheese, served it up with some salad and made our eyes and mouths water with the spicy lovely goodness.

See for yourselves:

picture the best fajita you've never seen.
sweeeeeeet fajita of mine.

If these won’t sell ya on tofu, nothin’ will.

Not Store-bought Flour Tortillas Recipe (vegan) 

This recipe is from the vegan ‘Hot Damn and Hell Yeah: Recipes for hungry banditos’ by Ryan Splint

2 1/5 cups white flour
1 tsp salt
1/4 cup margarine or oil
3/4 cup boiling water

Stir in the dry ingredients in a large bowl. Rub the margarine or oil in by hand until mixed well, then create a well in the centre to pour your boiling water into. Mix until it has a doughy consistency.

Knead the dough until it’s smooth without sticking to your fingers. Roll the dough into 5 cm/2 in balls, place on a tray and let them sit for an hour or so covered (this does help make them easier to roll out).

Roll them out on a lightly floured surface to desired thickness or size. Warm a griddle or pan up over high heat. Cook for about 10 seconds, flip as soon as you see a couple bubbles form, cook another 20 seconds or so, then flip again to brown the other side slightly. You want them soft and with light brown spots- not crispy.

These store well if in an air proof container.

Deee-lish Crispy Tofu and Veggie Fajitas

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