| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Mexican | 6 | Servings |
INGREDIENTS
| 1 | lb | Firm tofu, cut into matchstick sized pieces |
| 1 1/2 | c | Onion, thinly sliced |
| 1 1/2 | c | Greenpepper, thinly sliced |
| 1 | 4 oz can chopped green chilies, undrained | |
| 1/2 | c | Orange juice |
| 1 | tb | Olive oil |
| 2 | tb | Vinegar |
| 3 | Cloves garlic, finely chopped | |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1 | ts | Dried oregano |
| 6 | Inch flour tortillas |
INSTRUCTIONS
Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours,gently stirring tofu mixture occasionally. TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F oven for 10 minutes. heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6. Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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