| 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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