Anti Inflammatory Avocado Crema Tofu Fajitas with Fresh Pico
Total time45 min
Prep time25 min
Cook time20 min
4.7(25)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 tbsp lime juice
For the vegetables
- 3 bell peppers (mixed colors), thinly sliced
- 1 large yellow onion, thinly sliced
- 1 tbsp olive oil
- ½ tsp salt
For the pico de gallo
- 3 medium roma tomatoes, finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp lime juice
- ¼ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp lime juice
- 1 clove garlic
- ¼ tsp salt
- 2–3 tbsp water
For serving
- 8 small flour tortillas
Chef's tipWarm briefly before folding to improve flexibility. - lime wedges (optional)
Instructions
- 1
Press the tofu: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet on top for 10 minutes. Once pressed, cut into 1/2-inch strips.
- 2
Make the pico de gallo: combine the diced Roma tomatoes, white onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a small bowl. Stir to combine and set aside so the flavors develop while you cook.
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