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Scrumptious Easy Vegetable Fajitas

January 9, 2012

This recipe is a favorite of ours, and modified from an old chicken fajita recipe. Don’t abandon your classic meals, just try to find a way to renew them. For the vegetarian version, we took the marinade and cooked the veggies in it, while also sauteing tofu crumbles in veggie broth and Penzey’s Taco Seasoning. We have tried a few tofu crumbles, and right now I think we are a fan of Yves, which doesn’t use GMO soy. We cooked it separately so that the soy crumbles could be flavored with spices and the veggies could be a uniquely different flavor, which is also why we added steam broccoli on top. Of course, one could throw in a tons of other veggies in with the marinade, but the base sauce is the key to this recipe. This is a perfect meal for older children to create their own fajitas or for having a large group over. Set out little bowls with lots of different fixings, and people can dress up their fajitas.

A Note About the Recipe: the recipe is done in equal parts, so it is easy to multiply or divide for guests. The recipe is vegan as well.

Easy Vegetable Fajitas

  • 2 cups of Yves tofu crumbles
  • 2-3 tb of Penzey’s Taco Seasoning
  • 1/2 cup of veggie broth, or more
  • 1/2 cup of olive oil
  • 1/2 cup of brown sugar
  • 1 lemon, juice squeezed out
  • 1/2 cup of soy sauce
  • 2 red peppers, loosely chopped
  • 1 yellow pepper, loosely chopped
  • 1 green pepper, loosely chopped
  • 1 cup of onion, loosely chopped
  • 1 cup of steamed broccoli
  • tortillas

1. In a saute pan, heat up the tofu crumbles in veggie broth and stir in the taco seasoning. Cook over medium for 2-4 minutes. If it sticks too much, add a little more broth. Once the broth is stirred in and the crumbles seem to be heated up, set aside the crumbles in a bowl.

2. In a new bowl, stir together the olive oil, lemon juice, soy sauce, and brown sugar. Place the chopped veggies in the saute pan and add the marinade. Saute the peppers and onions over medium heat for 8-10 minutes. Until the veggies are cooked, but the peppers should not be soggy.

3. Serve on a tortilla, with any topping you love, such as salsa or even broccoli.

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