Tofu Fajitas :)

I've never been a big fan of tofu, in fact last year we bought one package, tried it a couple ways and in the end, threw every last bit of it away. But after today's successful lunch I think I might actually kind of like the stuff! If you hate tofu, and don't even want to try it, you can cook these up with a couple portobello mushrooms, or add 1 cup of black beans to get some protein (it's actually pretty yummy!)
First things first- you need EXTRA firm tofu. and it's still an art to work with...

• This recipe serves 2-3
• Whole wheat tortillas (see my first blog below)
• 4 tbs olive oil (divided)
• Extra firm tofu (about half a box)
• 3 bell peppers-sliced (I like the colored ones best so I use one green, one red, one yellow)
• 1/2 or 1 whole onion (depending on how much you like onions)- SLICED
• Seasoning- I have an all natural southwest seasoning, but I can't find it any more, so below you'll find a recipe for a southwest seasoning, season at your discretion.
• 1 large avacado, or some homemade guacamole (optional)
• Salsa (optional) (Herdez is a daniel fast friendly brand as is tostitos I believe)

1. Heat 2 tbs olive oil over medium low heat
2. Slice your tofu into about 1/2 inch slices, then slice each slice into thirds.... ok, just slice it up however looks good to you... and fry it for a minute or so on each side sprinkling each side with seasoning (I use quite a bit of seasoning on the tofu as it's tasteless otherwise) remove the tofu and cover with foil to keep it ward while you cook your veggies.
3. Heat the remaining 2 tbs. olive oil over medium low heat again and toss in all the peppers and onions. Cook covered for about 5-7 minutes until tender crisp- stirring occasionally.
4. I just smashed up an avacado, I didn't even add salt or anything and it was great. You can prepare a quick guacamole using avacado, lemon juice, and salt.
5. Serve 'em up warm with fresh whole wheat tortillas :)

Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

1. Mix it all together and store in an airtight container. Double or triple the recipe to have some on hand for tofu tacos, or whatever!