Rainbow Veggie Fajitas

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Rainbow Veggie Fajitas

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  • Show Name

So Many Warming Foods

  • Show Name

So Many Warming Foods

  • Show Date
February 4, 2023
  • Show Date
February 4, 2023
  • Cook

Brenda Davis

  • Cook

Brenda Davis

Description

Makes 6 cups (1.5 L) filling, 8 tortillas
Fajitas are as fun to prepare as to eat! This version is from Plant-Powered Protein
(Brenda Davis, Vesanto Melina, and Cory Davis, 2023). It was created by Brenda’s
dear friend, Liliana Vallejo. It provides abundant protein with vibrant colors and
textures.

  • Ingredients

Fajitas

  • ✓ 12 ounces firm or extra-firm tofu, cut into 2-inch x 1⁄4-inch (5-cm x 0.6-cm) strips
  • ✓ 2 tablespoons tamari
  • ✓ 4 teaspoons homemade or commercial fajita seasoning mix or Tex-Mex seasoning mix (see below)
  • ✓ 2 cups sliced mushrooms
  • ✓ 1 large red onion, sliced
  • ✓ 8 cloves garlic, thinly sliced
  • ✓ 3 tablespoons nonalcoholic or regular sherry or wine or low-sodium or regular vegetable broth
  • ✓ 1 small eggplant or 1 large zucchini, cut into 2-inch x 1⁄4-inch strips
  • ✓ 1 large red bell pepper, cut into 2-inch x 1⁄4-inch strips
  • ✓ 3 cups chopped kale or other greens
  • ✓ 1⁄2 cup chopped fresh cilantro or parsley, packed
  • ✓ 2 tablespoons freshly squeezed lime juice
  • ✓ 8 whole-grain or gluten-free tortillas

Optional Additions

  • Hot sauce

  • Hot chiles

  • Guacamole

  • Sliced avocado

  • Shredded vegan cheese

  • Vegan sour cream

  • Lime wedges

  • Instructions
  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. Line a large baking sheet with a silicone baking mat or parchment paper or mist the baking sheet with cooking spray.
  3. Arrange the tofu on the prepared baking sheet and brush the tofu with 1 tablespoon of the tamari and sprinkle it with 2 teaspoons of the fajita seasoning mix. Bake for 20 minutes, or until the tofu is slightly crispy.
  4. Put the mushrooms in a large skillet or nonstick pan over medium heat and cook, stirring constantly, until lightly browned, about 5 minutes.
  5. Add the onion, garlic, and sherry and cook, stirring frequently, for 5 minutes.
  6. Add the eggplant, bell pepper, the remaining 1 tablespoon of tamari, and the remaining 2 teaspoons of fajita seasoning mix. Cook, stirring frequently, until the eggplant is tender, about 10 minutes.
  7. Add the kale and cook, stirring frequently, for 3 minutes. Gently stir in the tofu, cilantro, and lime juice.
  8. Assemble the fajitas by placing 3⁄4 cup of the fajita mixture lengthwise in the center of the tortillas. Top with the optional additions of your choice. Squeeze optional lime wedges generously over the filling. Fold each side of the tortillas toward the filling and serve.

Tip: Feel free to use seasoned tofu (or any other plant-based protein
alternatives).

Homemade Fajita Seasoning

  1. 2 teaspoons (10 ml) chili powder

  2. 1⁄2 teaspoon (2 ml) ground cumin

  3. 1⁄2 teaspoon (2 ml) smoked paprika

  4. 1⁄2 teaspoon (2 ml) garlic powder

  5. 1⁄2 teaspoon (2 ml) onion powder

Put all the ingredients in a small jar, seal tightly, and shake well to thoroughly
combine.

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