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