Every once in a while you need to go through the refrigerator and see what you have at home and also to see what needs to be used before it goes bad. You should always aim for as little food waste as possible, it just doesn’t feel right to throw food in the bin. Fast forward and the birth of this tofu filled fajitas is celebrated at my house.
Now, I will admit that I was a wee bit sceptical when I ventured out on this. First of all, I was unsure if the kale would go with the other flavours and second, how will the tofu do in the wrap?
Turns out that both of them worked out great! When quickly frying the kale in some olive oil it gets softer and some of the sharp flavours are softened, making it a great addition to both flavour and texture.
How to make tofu filled fajitas
Well, it’s not rocket science. You start out by letting the tofu block run off a bit in a colander or similar. You can put a napkin and then some weight (I used a thermos) on it to make it go a little bit faster.
Slice the peppers into sticks, don’t make them too thin though. Aim for finger size.
Take the drained tofu and cut it into cubes, then combine it in a bowl together with the spices. Make sure that all the cubes are covered evenly. You don’t want to serve a piece that doesn’t have any seasoning, that could be rather bland.
Now it is time to blacken the peppers. Take a skillet, don’t grease it, and put the peppers in and fry on high heat. If you have a gas stove top you could grill them over the open flame, what you want to do is to blacken the skin of the peppers so that you get that smokey flavour from meat later.
Rip the kale leaves apart and fry it in a frying pan together with some oil, salt and pepper. When the kale has shrunken and gotten a bit darker and soft it is ready.
Not it is just a matter of assembling the fajita with the veggies of your choice (or the ones you just picked from your refrigerator).
- 4 wholemeal tortilla breads
- 5 tbps salsa
- 1 avocado
- 300 g firm/extra firm silken tofu
- 3 stems kale
- 1/2 red pepper
- 1/2 yellow pepper
- 1 tsp cumin
- 2 tbsp olive oil extra virgin
Remove the tofu from the packing and put it in a colander or strainer in the sink to run off a bit.
While waiting for the tofu, slice the peppers in sticks.
Dice the tofu and put it in a bowl together with cumin, salt and pepper. Gently mix it without breaking the tofu.
Take a skillet and put in on medium heat, don’t grease it. When hot add the peppers and stir occasionally so that they don’t stick. You want to blacken the skin on the peppers.
Remove the leaves of the kale and cut them into chunks.
When the peppers are done transfer it to a serving plate, add some olive oil to the skillet, throw in the kale and put it back on the stove
Peel and then cut the avocado into pieces of your choice.
When the kale is soft, transfer it to a serving plate, add some more olive oil to the skillet, gently add the tofu and fry until it’s cooked through.
Take tortilla bread and add some salsa, peppers, avocado, tofu and top off with egg-free mayonnaise. Fold it and serve immediately.
Tip: If you like it spicier you can add some Sriracha sauce.