Low Sodium Classic Tofu Fajitas

Total time55 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the tofu and vegetables

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
See all
3 tbsp olive oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
2 tbsp fresh lime juice (from about 1 lime)

For the spice blend

2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For serving

8 flour tortillas (8-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
½ cup sour cream (optional)
1 avocado, sliced or mashed (optional)
½ cup fresh salsa (optional)
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels or a clean kitchen towel, placing a heavy skillet or cutting board on top, for 15 minutes until most of the surface moisture is removed.
2
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using) and stir until evenly mixed.

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