Wednesday, September 15, 2010
Recipes: Veggie Fajita Tacos (vegan)
Veggie Fajita Tacos (Vegan)
serves 4 people.
Veggie Tacos might not sound that exciting but trust me, this recipe is packed with flavor and the poblano pepper really makes them special.This has become a house hold favorite recipe here at our house and I finally feel that I have perfected it for you to make in your humble abode! These tacos are fresh and delicious not to mention really easy to make.
1 medium Zucchini quarter and cut into slices
1 medium Yellow Squash quartered and cut into slices
1/2 medium Onion cut in half and sliced thin
1 Poblano Pepper cut into one inch strips (if you can't find this you can sub green bell pepper)
1 Red Bell Pepper cut into one inch strips
1/2 Jalapeno seeded and diced
2 cloves of Garlic diced
1/3 cup Crumbled Tofu (Crumble it up with your hands!)
8 whole wheat flour tortillas (or corn if you can't get fresh whole wheat tortillas)
1 tbsp. Chili Powder
1/2 tbsp. Oregano
1/2 tbsp. Fajita Seasoning
2 tbsp. Olive Oil
mashed up large avocado for serving
Preheat the oven to 200F.
Line a cookie sheet with tortillas and pop in the oven.
Heat up oil, chili powder, and oregano in large skillet on medium heat.
add Zucchini, Yellow Squash, Onion, Poblano pepper, Red Bell Pepper and Jalapeno, and cook for a minute coating the veggies in oil and chili powder and oregano. Add fajita seasoning and cook for 3-4 minutes, then add garlic and tofu crumbles cook for another 2-3 minutes. Take of heat and transfer to a bowl to stop the cooking.
Take tortillas out of the oven and place them in a cloth lined basket for serving or tortilla warmer.
We like to serve these tacos with mashed up avocado for a topper and hot sauce (we like cholula).
Serve with beans. We are really into Goya's Ranchero refried beans they are vegan and a little spicy! And of course a Mexican Beer!! Enjoy! <-_->