Some days you just need easy, and tasty! Well this right here is both, this is what “fast food” should be! My family loves fajitas and this is a way to cut down on the aftermath (mess) and get to sit down and enjoy the meal with the fam. Fajitas are a great choice for plant based meals, as they already highlight our veggie friends, I used tofu in ours, but seitan would also be great, of course you could use shrimp or any other meat in this and it would be great, also great for a group you could make a few pans with different proteins to please everyone’s taste!
1 lb. firm tofu sliced into strips (or sub protein of choice)
2 hatch green chilies, seeded and cut into strips, feel free to sub green bell pepper
2 sweet tooth red peppers, cut into strips, same as chilies, again sub red bell pepper if you like
2 tsp. chili powder
1 tsp. dried oregano
2 cloves garlic, sliced
2 Tbsp. Bragg’s liquid aminos, or soy sauce
Juice of one lime
1 Tbsp. cooking oil, I used raw camelina
2 Tbsp. Cilantro, chopped
Salt and pepper to taste.
Pre-heat oven to 400 degrees. In a 13 by 9 inch pan place all of your ingredients, mix with your hands, until all veggies and protein evenly coated. Bake for 20-25 minutes. Serve with tortillas of choice, I used whole wheat…..but corn would be great. Serve yours with your favorite toppings, I for one recently have been obsessed with Valentina, it’s a red chili sauce from Mexico that is mildly spicy and packs some serious flavor, find it in your international food aisle or at a Mexican market. I think the ease of preparation and minimalist appeal of this recipe will make it a favorite, whether you are a bachelor in a hurry or a busy mom of six (in that case make double…haha!) I think this recipe will become a weeknight staple that is tasty enough to serve at a dinner party.