Name: Asian Tofu Fajitas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 6 small whole grain flour or corn tortillas, warmed; ¼ cup Bragg Liquid Aminos; ¼ cup water; ½ tbsp maple syrup; 1 tbsp nutritional yeast flakes (optional); ¼ tsp cayenne pepper; 1 tbsp extra virgin olive oil; 1 (16 oz) package extra-firm tofu; 3 cloves garlic, minced; 1 small onion, julienned; 2 bell peppers, julienned

We first tasted these fajitas at a friend's housewarming party. Meghan McKinney, the author of this recipe, served them to us on perfectly warmed corn tortillas and a little scoop of brown rice. Needless to say, they were a hit.

6 small whole grain flour or corn tortillas, warmed

¼ cup Bragg Liquid Aminosor low-sodium soy sauce

¼ cup water

½ tbsp maple syrup

1 tbsp nutritional yeast flakes (optional)

¼ tsp cayenne pepper

1 tbsp extra virgin olive oil

1 (16 oz) package extra-firm tofu

3 cloves garlic, minced

1 small onion, julienned

2 bell peppers, julienned

Make the sauce by mixing together Bragg Liquid Aminos, water, maple syrup, nutritional yeast, cayenne pepper, and oil. Set aside.

Prepare the tofu by draining the water out of the container and gently squeezing out the excess moisture with a paper towel. Cut into ½-inch matchsticks.

Heat a little olive oil in a shallow pan and add the sliced onions and garlic. When the onions start to become translucent, add the bell peppers.

Meanwhile in a separate nonstick pan, heat a little olive oil and cook the tofu over medium-high heat. Cook the tofu on all sides until slightly browned. Transfer them to the pan with the veggies and pour in the sauce mixture. Simmer for 5 minutes and serve in warm tortillas.