Tofu Fajitas

Wash and dry the fresh produce. Drain and pat dry the tofu, then cut lengthwise into strips. Season the tofu strips with salt and pepper and toss with the fajita spice blend. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the garlic, then, using the side of your knife, smash until it resembles a paste. Remove and discard the stem, seeds and ribs of the bell peppers; thinly slice the bell peppers. Cut the lime into quarters. Peel and cut the onion in half; thinly slice one half and small dice the other.

Cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel into a medium bowl. Using a fork, mash the avocado until smooth. Stir in the juice of 2 lime wedges, half the cilantro (roughly chopping before adding), as much of the diced red onion as you’d like and a pinch of the garlic (save the rest of the red onion and garlic for the vegetables). Season with salt and pepper to taste.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tofu strips and cook 4 to 5 minutes per side, or until browned. Transfer the browned tofu strips to a plate and wipe out the pan.

In the same pan used to cook the tofu, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers, sliced onion, remaining diced onion and remaining garlic. Season with salt and pepper and cook, stirring occasionally, 7 to 9 minutes, or until softened. Transfer the cooked vegetables to the plate of cooked tofu and wipe out the pan.

In the same pan, warm the tortillas on medium-high for 30 seconds to 1 minute per side, or until soft and pliable. Transfer the warmed tortillas to a plate and cover with a paper towel to keep warm.

Place 2 tortillas on each plate. Fill each tortilla with some of the cooked tofu and cooked vegetables. Garnish with the guacamole, sour cream and the remaining cilantro. Serve with the remaining lime wedges. Enjoy!