FAJITA-STYLE VEGAN TOFU BURRITO
This is a very simple vegan burrito that has a very good fajita flavor.
Provided by JustinWingo
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
- Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
- Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 44.9 g, Fat 14.3 g, Fiber 3.7 g, Protein 13 g, SaturatedFat 3.5 g, Sodium 1081.5 mg, Sugar 3.3 g
VEGAN FAJITAS
This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.
Provided by TYGSD
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
- Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 17.9 g, Fat 14.4 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2 g, Sodium 130.2 mg, Sugar 6.6 g
TOFU FAJITAS
Cooking the tofu, onions and peppers quickly over high heat ensures the pan juices evaporate quickly while caramelizing the veggies. Pair these fajitas with a salad or a side of brown rice and black beans.
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Firmly press tofu between layers of paper towels to remove as much liquid as possible, then cut into 2-inch x 1/2-inch strips and transfer to a wide, shallow dish.
- Mix lime juice, cumin, salt and cayenne in a small bowl and pour half of the mixture over the tofu.
- Toss gently to coat all over, cover and refrigerate for 20 minutes, or overnight.
- Put onions, peppers and remaining lime juice mixture into a large bowl, toss well, cover and refrigerate for 20 minutes, or overnight.
- Heat 1/2 tablespoon of the oil in a large nonstick skillet over high heat.
- Add tofu and stir-fry until browned on all sides, about 2 minutes; transfer to a plate.
- Add remaining 1/2 tablespoon oil to skillet, add peppers and onions and stir-fry over high heat until browned and fragrant, about 3 minutes.
- Add tofu back to the skillet and mix to combine it with the peppers and onions.
- Assemble tacos by filling each warm tortilla with the tofu mixture, avocados, cilantro and salsa. Serve immediately.
Nutrition Facts : Calories 390 calories, Fat 21 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 470 milligrams, Carbohydrate 34 grams, Protein 19 grams
VEGAN FAJITAS
Make a vegan version of fajitas with all the flavours of the classic Mexican dish. It makes a great sharing dish where everyone can help themselves
Provided by Lulu Grimes
Categories Dinner, Supper
Time 15m
Number Of Ingredients 13
Steps:
- Heat the oil in a frying pan and fry the peppers and onions over a medium high heat until tender and starting to turn golden brown, about 6-8 mins. Add the garlic and spices and fry for 1 min more until fragrant. Add half of the lime juice and season. Transfer to a serving dish and keep warm while you heat the beans.
- Tip the black beans into the same frying pan and add the remaining lime juice. Season well, and stir until warmed through and coated in any remaining spices from the pan. Stir in most of the coriander.
- Warm the tortillas in the microwave or wrapped in foil in a low oven, then cover with a tea towel to keep them warm. Serve the wraps with the peppers, beans, avocado, dairy-free yogurt, extra coriander and extra lime wedges to squeeze over, if you like.
Nutrition Facts : Calories 352 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 1.29 milligram of sodium
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- Stir the lime juice, soy sauce, garlic, oregano, cumin, paprika, ancho chile powder, and black pepper together in a small bowl.
- Coat the bottom of a large skillet with the oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides. Remove the tofu from the pan and transfer it to a plate.
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