The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Per Serving
100 g tofu (marinating in avocado oil, lime juice, nutritional yeast, salt and pepper)
100 g veggies (swiss chard, kale, peppers, onions)
2-3 tortillas (corn tortillas provided for gf diets, some tortillas vary in size, 2 tortillas per serving if they are larger, 3 if they are smaller)
2 T lime/cilantro sauce (lime juice, salt, pepper, cilantro, avocado oil)
2 T hot sauce (tomatoes, chilies, vinegar, onions, garlic)
1 T oil
2 T sour cream​
Equipment needed: sautee pan and lined sheet pan
Baked Tofu Fajitas
Preheat your oven to 400
Lay the tofu out on the sheet pan and drizzle any marinade over top of it. When the oven reaches 400, place the sheet pan in the oven.
When the timer has 8 minutes remaining, start sauteeing your veggies on high heat.
Cook until the sauce evaporates. When the timer goes off for the tofu, pull it from the oven.
Then toss the tofu with the veggies.
Set a timer for 20 minutes.
If you would like to add a little bit of heat to the veggies, you can add the hot sauce, to keep them mild, you can just skip this part. When the greens begin to wilt and the peppers begin to soften, add the hot sauce. You can add as little or as much as you like. As far as hot sauce goes, this is a relatively mild sauce.
Drizzle a little cilantro sauce over the tofu.
Lay your tortillas out and evenly distribute the veggies and tofu to the tortillas. For the corn tortillas, it's good to warm them a bit as this will soften them and will make them taste better. I have provided 2 tortillas per fajita, as corn tortillas are slightly thinner and have a tendency to break. You can add the sour cream on top of the tortillas, or put it on top of the veggies, however you prefer is fine. From start to finish this dinner takes just over 20 minutes. Enjoy.
