THE CORVALLIS CARROT
What you'll be getting:
Baked Tofu Fajitas
6 marinated tofu strips
1/4 c jasmine rice
1/2 c vegetarian broth (lime juice, salsa verde, cilantro, nutritional yeast, salt and oil)
100 g vegetables (red and orange peppers, kale, onion)
1 T grape seed oil
1/4 c fajita sauce
(tomatoes, onions, sweet and chili peppers, salt and pepper)
Equipment needed: pan or dish for rice, sauté pan for veggies, sheet pan for tofu
Preheat your oven to 400 degrees.
In a dry (and no oil) pan, put your rice, then add the broth.
When the oven has reached 400, bring broth up to a boil.
When it is at a boil, cover and place it, and the tofu, in oven for 13 minutes.
Lay out the tofu on the sheet pan, make sure you have parchment paper or silat so the tofu doesn't stick.
Sprinkle with nutritional yeast, set aside.
Set a timer for 13 minutes.
In a saute pan, or pan big enough to hold veggies, begin heating your oil, medium to high heat.
Add veggies when oil is hot.
Occasionally stir to evenly cook the veggies. By the time the timer goes off they will have started to take on some caramelization.
When the timer goes off, pull the rice and tofu out of the oven. Keep covered until you are ready to plate.
Add tofu to veggies, using a spatula.
Add fajita sauce and keep on heat to reduce the liquid.
Lay out tortillas and top with cheese. If you would like a vegan option, just omit the cheese. I just know that it's always easier to get my daughter to eat them if there is cheese involved.
Once the fajita sauce has reduced you can add veggies and tofu to the tortilla. 3 strips of tofu per tortilla and evenly distribute the veggies on top.
Plate with rice. From start to finish this meal took 20 minutes. Enjoy.