Enjoy your all-time favorite fajitas without the meat—but with a lot of Mexican flavor and the popular Asian staple, tofu.
Prep Time 10 minutes†
Cooking Time 10 minutes
1 pack tofu, cut into strips
4 tablespoons light soy sauce
3 garlic cloves, crushed
1 teaspoon pepper
1 large ripe avocado
2 tablespoons sour cream
2 teaspoons lemon juice
salt and pepper to taste
2 tablespoons olive oil
1 large red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
8 stalks spring onions, cut into 5-cm lengths
8 large flour tortillas
For the salsa
1 cup canned tomatoes
1 large red onion, chopped roughly
1 red chili, seeded and chopped finely
3 tablespoons chopped cilantro
juice of half an orange
1 Marinate tofu in light soy sauce, garlic, and pepper.
2 Make the salsa: Combine all ingredients and season with salt and pepper. Set aside.
3 Halve the avocado then scoop out the pulp. With a fork, mash the avocado pulp with sour cream and lemon juice. Season to taste. Set aside.
4 Heat oil in a pan. Stir-fry tofu, marinade included, for 3 to 4 minutes over medium heat. Add bell peppers and spring onions. Season and cook for 2 to 3 minutes.
5 In another pan, dry-fry tortillas, about 5 seconds on each side over high heat.
6 Spread 2 tablespoons avocado mixture on a tortilla then top with 2 tablespoons tomato salsa, tofu and veggies, and grated cheese. Fold, roll, and serve.
Photography by At Maculangan │ Food Prep by Angelo Comsti and Jeremy Favia │ Styling by Angelo Comsti │ Props from Rustan’s Department Store
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