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colorful vegetables in tofu fajitas

Tex-Mex Tofu Fajitas

Sunnyside Cook

Dawn Dobie
Grilled peppers, onions, and zucchini accent seasoned tofu for a colorful, vegetarian take on this Tex-Mex favorite.
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Prep Time 1 hour
Cook Time 25 minutes
Servings 4

Ingredients
  

For the tofu:

  • 16 ounces extra firm tofu drained and cut into 3 X 1/2-inch X 1/2-inch batons
  • 1 cup unsweetened pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 2 garlic cloves minced or pressed
  • 2 teaspoons ground cumin
  • 1 Fresno chile sliced thinly
  • 1 lime --juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon grapeseed oil (or other vegetable oil that can withstand high temps)

For the vegetables:

  • 1 red onion sliced in 1/4-inch crescents
  • 1 zucchini cut in 3 X 1/4 X 1/4-inch sticks
  • 2 colored bell peppers seeded and sliced in 1/4-inch strips
  • 1 jalapeño seeded, chopped in small pieces
  • 3 tablespoons grapeseed oil divided---see below

Seasoned salt:

  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ancho chile powder (or more to taste)
  • 1/8 teaspoon freshly ground black pepper (or more to taste)

Serve with:

  • lime wedges
  • cilantro leaves
  • prepared salsa

Instructions
 

For the tofu:

  • Boil the pineapple juice in a large nonstick or nonreactive skillet until it is reduced by one third (2/3 cup remains in skillet). Remove from heat and add soy sauce, garlic, cumin, sliced chile, lime juice, black pepper, and grapeseed oil. Stir to combine.
  • Slide the tofu batons into the marinade and bring contents of skillet to a boil. Turn off the heat and allow to sit for one hour, turning the tofu sticks occasionally so that all sides soak in flavor.
  • Using a slotted spatula, remove the tofu from the marinade. Set aside in bowl.

For the vegetables:

  • Put ingredients for seasoned salt together and set aside.
  • Take out two large bowls: one for tossing vegetables with oil and another to place cooked vegetables in.
  • Heat grill pan over medium high heat. Toss the sliced onion with 2 teaspoons of vegetable oil in large bowl. Add the onions to the grill plan and cook, tossing with tongs for about five minutes. Meanwhile, toss the zucchini sticks with 2 teaspoons of oil. Add to onions and season mixture with 1/2 teaspoon of seasoned salt. Cook, tossing occasionally, for about five minutes. Remove onions and zucchini to clean large bowl. Return grill pan to heat.
  • Meanwhile, toss sliced peppers and jalapeño with 1 tablespoon of vegetable oil in large bowl. Add to grill pan and season with remaining 1/2 teaspoon of seasoned salt. Cook for about 10 minutes, tossing occasionally. Place in same bowl as onions and zucchini.
  • Brush grill pan with remaining oil, coating surface evenly. Lay tofu batons down crosswise on grill ridges. Cook for two minutes, then quickly turn to cook opposite side for about 1 1/2 minutes. Transfer tofu sticks to bowl of grilled vegetables and mix together lightly, using tongs.
  • Arrange fajita mixture on large platter, garnishing with lime wedges and cilantro.
  • Serve with flour or corn tortillas and salsa.

Notes

Once removed from the marinade, the tofu can be covered and refrigerated for up to two days.  Return to room temperature before grilling.
If cooking inside, you may want to use the hood vent when you add the Ancho chile powder and jalapeños to the grill pan.
Adapted from a recipe in Amazing Soy by Dana Jacobi.