Ingredients
Veggies
- 1 onion cut into strips
- 1 green pepper cut into strips
- 4 cloves garlic minced
- 1/4 cup olive oil
- 1/2 lemon juiced
- 1 1/2 tsp salt
- 1 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
Tofu
- 1 pack extra firm tofu pressed of liquid
Rice
- 1 tbsp olive oil
- 1 1/2 cup brown rice
- 1 tbsp onion chopped
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 cup salsa
- 2 cup stock
Instructions
Veggies
- Combine all into a large bowl, toss to combine. Cover and place in the fridge for at least an hour. Begin cooking tofu (see below).
- Transfer to a large skillet heated on medium heat, allow to cook for about 5 minutes.
- Add tofu strips, cover and cook for 10-15 minutes. Cook less if you like your veggies more crunchy.
Tofu
- Cut into 8 thin slabs, place on a baking sheet lined with Silpat mat or parchment paper.
- Bake for 30 minutes at 375 degrees.
- After finished cooking, cut into thin strips to mimic fajita chicken/steak.
Rice
- Heat oil on medium heat in a sauce pan, add rice and allow to cook until you hear the rice begin to pop. Add onion, spices, and salsa. Saute for 30 seconds.
- Add stock and bring to a boil. Reduce to simmer and cover for about 30 minutes. Stir half way.
Notes
Serve with:
- tortillas
- avocado
- cilantro
- vegan greek yogurt
- hot sauce
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