Seed Oil Free Pickled Jalapeño Tofu Fajitas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the pickled jalapeños
- 1 cup white wine vinegar
- 1 cup water
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 4 jalapeños, thinly sliced into rounds
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp neutral oil, divided
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 1 tbsp soy sauce
For the fajita vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- ½ tsp kosher salt
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp neutral oil
- ¼ tsp kosher salt
For serving
- 8 flour tortillas (6-inch)
- 1 lime, cut into wedges (optional)
- sour cream, for serving (optional)
Instructions
- 1
Make the pickled jalapeños: Combine the white wine vinegar, water, sugar, and 1 tsp kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit in the brine for at least 30 minutes at room temperature until slightly softened and bright green.
- 2
Press the tofu: Remove the tofu from its packaging and place it on a cutting board lined with several layers of paper towels. Set another layer of paper towels on top, then press firmly with your hands or a heavy skillet for 5 minutes to remove excess moisture. Cut the pressed tofu into strips roughly 3 inches long and 1/2 inch thick.
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