Vegan Fajitas

Instructions

1. Step 1

   Press the drained tofu firmly until excess moisture is removed, then cut it into strips or bite-size pieces on the cutting board and place it in the mixing bowl.

   Ingredients used: 450.0 gr Tofu

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Combine the chili powder, ground cumin, garlic powder, and 2.0 gr of the salt in the mixing bowl, then toss with the tofu until evenly coated.

   Ingredients used: 8.0 gr Chili Powder, 3.0 gr Garlic Powder, 4.0 gr Ground Cumin, 2.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Heat 15.0 ml of the vegetable oil in the skillet over medium-high heat, add the seasoned tofu in a single layer, and sear for 8 minutes, turning with the spatula until browned. Transfer the cooked tofu to the mixing bowl.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: mixing bowl, skillet — medium-high heat, spatula

4. Step 4

   Add the remaining 15.0 ml of vegetable oil to the skillet, then add the sliced bell pepper, sliced onion, and remaining 2.0 gr of salt. Sauté for 8 minutes over medium-high heat until softened with lightly browned edges.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 200.0 gr Onion, 2.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: skillet — medium-high heat, spatula

5. Step 5

   Return the seared tofu from the mixing bowl to the skillet and toss with the vegetables for 2 minutes, until everything is hot and evenly combined. Transfer the finished filling to the mixing bowl.

   Cookware: mixing bowl, skillet — medium heat, spatula

6. Step 6

   Warm the corn tortilla in the skillet in batches for about 2 minutes total, turning once, until pliable and warm.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 piece Corn Tortilla

   Cookware: skillet — medium heat, spatula

7. Step 7

   Fill each warm corn tortilla with the hot tofu, bell pepper, and onion mixture from the mixing bowl, then serve immediately.

   Cookware: mixing bowl