I will now explain how I make my fajitas: veggie style
It is CRUCIAL that you pat your tofu dry after you cube it. Get all the excess moisture off of it that you can. This will allow it to brown and crisp up and be tasty. Put some salt on this and put it on the pan over medium heat. Do all of this BEFORE you start chopping your veggies.
^^Orange pepper, portabello mushroom, 1/2 yellow onion, 1/2 beefsteak tomato^^
Chop all about the same size.
Once the tofu has sufficiently browned, flip it. Then once that side has browned…
^^Add the veggies to the tofu^^
At this point I also added cumin. About 3 tbs. Lots of it. I love cumin. Also salt and pepper to taste.
You will probably know when it’s done- When the veggies have softened and it tastes the way you like it. One good thing about cooking with veggies and no meat is that it’s always “done” in the sense that it won’t ever make you sick if you don’t cook it enough.
I plated these veggie fajitas with 1/2 avocado sliced, cheese, and also a black bean and spinach mixture…
All I did for this mixture is rinse a can of black beans, and add it to some sauteed spinach. Or even frozen. Microwave this together with salt and pepper.
Finally, and most importantly, add your hot sauce. 🙂
This actually provided me dinner Thursday night, lunch Friday, anddd….
Jump to Monday lunch… look what I made with the leftovers:
^^ALL of the above all wrapped up in a toasted Flat Out wrap^^