Fancy Fajitas with Tofu

sweetness of peppers mingled with caramelization of onions is lip-smacking

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After indulging and fully enjoying India travel foods like savory chaats, sweet things, and incredible thaali meals, I am now back to preparing low-carb meals to balance out some of the indulgence. The other day I found myself gravitating towards Mexican flavors in a vegetarian meal and ended up preparing pretty scrumptious fajitas with tofu. I hope you find them delicious too!

I love love love love fajitas! I think the main reason might be because of all the colors involved. Fajitas make for such a colorful dish that the eyes feast for a long time first. Then the sweetness of the peppers mingled with the caramelization of onions hit the taste buds in such a compelling way that you just can’t stop. Fajitas are also a super tasty way to eat lots of vegetables. They highlight the flavors and feelings of a warm blissful summer day.

My preparation of fajitas is Mexican-inspired but cooked more free style. In addition to peppers I like to use several other vegetables I have on hand. This week I combined yellow onions (~120g), multi-colored peppers (~270g), zucchini (~120g), & green onions (~30g). I heated ~1 tbsp olive oil in a non-stick pan and sautéed all the veggies for ~ 5-7 mins on medium-high heat. I next added some salt and chili lime seasoning and continued cooking the veggies for ~5-7 more mins on medium heat until the veggies were more soft but still crunchy. The time of cooking will vary depending on how crunchy or soft you like your veggies. But honestly, these could not be easier.

Fajita vegetables are normally paired with meats like chicken or steak but I also like to pair with vegetarian proteins like tofu, tempeh, seitan, etc.. This week I paired my fajitas with pan-seared tofu in a simple flavor spice concoction of salt, paprika (0.5 tbsp), coriander powder (~0.5 tbsp), cumin powder (~0.5 tbsp), and chili lime seasoning (~1 tbsp). In a medium heat pan I added 0.5 tbsp of olive oil, spread it around, and added the seasoned tofu slices. I cooked them for 5 mins per side (but can be shorter or longer depending on desired softness/crisp).

I enjoyed these simple fajitas & tofu as tacos with my low carb wrap (recipe is being developed, coming soon hopefully) with some avocado slices.

Simple, quick, tasty, flavor-packed low carb dinner accomplished!

Will you try it?

Dish Debrief

• Is this my winner or disaster? winner

• How would I rate this dish out of 10? 9/10

• What would I change next time? Pair with different proteins each time

• Would I make this again? absolutely