Fajitas de tofu al horno increíblemente sabrosas con verduras

Ingredientes

• 14 oz block super firm pressed tofu, cubed into 1/2-1 inch pieces
• 1/2 tbsp low sodium soy sauce
• 1/2 tbsp lime or lemon juice
• 1 tbsp extra virgin olive oil
• 2 tbsp mild taco seasoning
• 3 small bell peppers (or 2 large), chopped into 1-inch chunks or thinly sliced
• 1 small red onion (or 1/2 large), chopped into 1-inch chunks or thinly sliced
• 2 tbsp extra virgin olive oil
• 2 tbsp mild taco seasoning
• 1 medium ripe avocado
• 1 small jalapeño, seeds and ribs removed
• 1/4 cup plain Greek yogurt (ideally 2% or full fat)
• 1/3 cup cilantro
• 2 tbsp lime juice
• 1/2 tsp kosher salt
• 1/4 tsp coriander
• 1/4 cup water, more to thin as needed
• For serving: tortillas, guacamole, cheddar cheese, salsa, etc!

Preparación

1. 1

   Place cubed tofu in a medium-large mixing bowl. Add soy sauce, lime juice, and olive oil. Toss to combine. Sprinkle on taco seasoning and toss again. Cover and marinate in the fridge for at least 30 minutes, ideally 2 hours.

2. 2

   Once marinated, preheat oven to 425F. Line an extra large sheet pan (or two regular ones) with parchment paper for easy cleanup. Place tofu in an even layer on one side of the baking sheet.

3. 3

   In the same bowl, add chopped peppers and onion. Add olive oil and taco seasoning and toss to combine. Dump onto the other side of the baking sheet, making sure it's spaced out for browning. Bake for 30 minutes, tossing halfway.

4. 4

   Meanwhile, place all ingredients for avocado crema in a blender or Nutribullet. Blend until smooth. It will be thick, but you can thin out with more water as desired. Season to taste with salt.

5. 5

   Serve tofu, veggies and crema in tortillas (or in a bowl with rice!) with toppings of choice. I'm a fan of shredded cheese and lettuce. Store tofu veg mixture and crema separately in the fridge for up to 4 days.