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Want some meatless Tex-Mex? Try tofu fajitas

October 07, 2011|Scott Anderson | Culinary Passion

Many people suggest marinating tofu in a brine or Mexican-seasoned sauce.  I'm going a completely different route and suggested deep-frying the tofu in strips for these tofu fajitas.  

Frying adds a small amount of fat in the form of vegetable oil, and gives the tofu a nice texture that adds well with the sautéed peppers, onions and tomatoes.  

You can also add in some fresh tomatillos, if you desire a spicier version of the fajitas.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.



Tofu fajitas

Peanut or vegetable oil

1 firm tofu block, cut into pencil sized strips

1 yellow onion, sliced

1 green pepper, sliced

1 red pepper, sliced

1 tomato, sliced

2 tablespoons, cilantro, minced

1/2 teaspoon cumin

1 teaspoon hot sauce (see cook's note)  

Salt and pepper

2  to 6-inch flour tortillas, warmed



Preheat fryer or fry pot with oil to between 350 and 375 degrees.

Cut tofu into pencil-sized strips with a sharp knife. Don't worry about pressing the liquid out; it gives the tofu a nice coating when fried.  

When oil is at temperature, gently add the tofu strips. Fry for 2 to 3 minutes, or until a light golden brown. Remove from oil and set on paper towel to blot oil.

Heat about a tablespoon of oil in a skillet over high heat, add onion, green and red pepper, tomato, cilantro, cumin and stir-fry over heat until browned and the tomato is deep red and soft. Add in salt and pepper to taste along with hot sauce.

Serve tofu and pepper-tomato mixture with warm tortillas.

Serve along with long-grain brown rice, vegetarian refried beans, guacamole, salsa, minced jalapenos, and, if you can, grated cheddar cheese.

Serves 2.

Cook's note:  Chef Scott prefers Cholula Hot Sauce. Add more of hot sauce, depending on taste.



— Chef Scott Anderson

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