Thursday, January 27, 2011

Tofu Fajitas


G2's love affair with tofu fajitas goes back to the days of Tofitas Fajitas at La Montagne, which unfortunately closed a few years back. The love was reignited in Seattle at a Mexican place called Mama's that also had great tofu fajitas, and happened to be decked-out with Elvis memorabilia. I know I've mentioned tofu fajitas on this blog before, but I've never gone into much detail. I don't make them as often as I should, considering G2's love for them, the fact that they're pretty easy, and surprisingly light and healthy (if we don't go crazy with the condiments). Here's what we had tonight:

1/4 cup lime juice
1 Tbsp cumin
1 tsp ancho chili powder
pinch of salt
14 oz extra firm tofu, drained and cut into strips
1 Tbsp canola oil (Olive oil isn't good for this)
about 1 1/2 peppers, cut into strips (I used red, orange and yellow tonight)
1/2 onion, cut into strips
1 cup of grape tomatoes, halved
jalepeno
whole wheat tortillas
guacamole, the lazy way

Mix the lime juice and seasonings together. Pour 1/2 of it over the tofu in a dish. Pour the other half over the peppers and onions, and let both bowls marinate in the fridge for 30 minutes or longer. Heat 1/2 of the oil in a large skillet, then add the tofu. I was a little methodical about the tofu tonight. I laid them all flat side down and let them go for about 7 minutes. Then flipped each of them over with tongs and let the other side go just as long. Since I usually like to bake my tofu (yup, still no oven), I get impatient with pan searing, but it paid off. Set tofu aside and add the rest of the oil and peppers and onions. Saute those for another 7-10 minutes until crisp tender, then add the tomatoes. Cook until the tomatoes cook down. Add tofu back in to warm. After I took Graham's out, I threw in some jalepeno for the big people.

For the guac, I just mashed an avocado with lime juice and salt. Not to toot my own horn, but I can make a pretty mean guacamole. I was just missing some major components, like cilantro, tonight. So lazy guac it was.

Serve this all on whole wheat tortillas (we used big ones tonight) with a side of black beans.

Graham's didn't stay rolled up for long, but he disassembled and ate almost all of it. And, since La Montagne is no longer, and we don't live in Seattle anymore, his daddy ate whatever was left.



5 comments:

  1. from John Bragg who was the chef at LM:

    Tofu Fajitas (La Montagne)

    Olive oil for pan
    One red onion
    One chopped red pepper
    1 cup chopped button mushrooms
    1 cup chopped red tomato
    1 tsp. ground cumin
    Chili powder to taste
    Fried tofu, in strips
    Pico de gallo (chopped tomatoes, lime juice, onion and cilantro)
    Warmed tortillas
    Chopped lettuce


    Coat frying pan with olive oil and add onion, red pepper, mushrooms, and tomato. Toss at medium heat. Add cumin, chili powder, and then the fried tofu strips. Serve on top of lettuce with tortillas and pico de gallo on the side.

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  2. Is the tofu deep fried? With no marinade? It always seemed like it had a ton of flavor, so it worked!

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  3. I have made this recipe and it is it exactly. Like a stroll down memory lane for my taste buds. Now if I could just find a skinny bearded waiter to make snarkry comments we'd be set.

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  4. I can't believe you just bragged about your guacamole skills. That is so funny!

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  5. Hey, I know it's easy, but people keep requesting it, so it must just be amazing. (Or people are just too lazy to make it themselves).

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