| Ingredients | | | 1 | pound | tofu, firm, cut into matchstick sized pieces | | | 1 1/2 | cup | onion, thinly sliced | | | 1 1/2 | cup | bell pepper, green, thinly sliced | | | 4 | oz | chilies, green, can, chopped, undrained | | | 1/2 | cup | orange juice | | | 1 | tablespoon | oil, olive | | | 2 | tablespoon | vinegar | | | 3 | each | garlic, cloves, finely chopped | | | 1 | teaspoon | cumin, ground | | | 1 | teaspoon | coriander, ground | | | 1 | teaspoon | oregano, dried | | | 6 | each | flour tortillas | | | | | |
Directions:
| Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours, gently stirring tofu mixture occasionally.
Wrap tortillas tightly in aluminum foil and heat in a 350 degree oven for 10 minutes. Heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade.
To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy.
Serves 6.
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