Internet friends! How are you?! I’m really excited about sharing with you today. If you keep up with me on social media, you know that I was recently asked by a publisher in New York to submit a cookbook proposal! Oh my gracious! You have no idea how excited I am! This is an opportunity that I will not take lightly but it will certainly be a fun adventure.
I’ve been spending most of my extra time working on research and writing. It is really fun to be able to learn more about myself through this process, and I certainly appreciate you following along. I’ll be working on a lot of recipe testing over the next several months and I think this one is a super success. Everyone loves Mexican food and everyone (well hopefully everyone!) loves fajitas. If you don’t, maybe you can try this recipe; I think you’ll change your mind.
2 bell peppers, julienned
1 sweet onion, halved and sliced
1 cup button mushrooms, sliced
½ block extra firm tofu,
2 tbsp extra virgin olive oil
½ tbsp sea salt
2 tsp ground black pepper
2 tbsp chili powder*
4 whole-wheat flour tortillas
¼ cup cilantro for topping
*If you don’t have chili powder, you can blend chilies pepper powder, paprika, cumin, oregano, garlic powder, and salt.
Heat a large skillet over medium high heat, pour in oil.
Once all vegetables are chopped, add in onions. Cook until translucent and fragrant.
Meanwhile, chop tofu. You want to cut it into chucks, and then slice it into smaller slivers. It stays in the tortilla best if it is cut into strips. Once cut, toss into skillet.
Allow onions and tofu to cook until slightly golden, and then add all other vegetables and stir.
Add in all seasonings, including salt and pepper. Continue to cook for another 7-10 minutes until slightly charred.
Using tongs, place ingredients onto tortillas, top with cilantro, and serve.
*You can always add rice and beans if you need a little extra topping.