PREP: 30 minutes | COOK: 30 minutes | YIELD: 8 fajitas

As you’re probably well aware, tofu has the habit of taking on the flavors of whatever it is cooked with. In this quick and easy dish, the spices give the tofu a fajita-worthy kick that will definitely keep you coming back for more!

SEASONING

1 tsp (5 ml) ground cumin

1 tsp (5 ml) chili powder

½ tsp (2.5 ml) smoked paprika

½ tsp (2.5 ml) garlic powder

½ tsp (2.5 ml) each sea salt and freshly ground black pepper

1 green pepper, seeded and thinly sliced

2 poblano peppers, seeded and thinly sliced

1 orange or red pepper, seeded and thinly sliced

2 jalapeño peppers, seeded and thinly sliced (optional)

½ onion, thinly sliced

½ lb (225 g) cremini mushrooms, sliced, about 4 cups (950 ml)

4 cups (950 ml) broccoli florets, cut into large bite-sized pieces

2 lbs (908 g) extra-firm tofu, drained, pressed dry with paper towels, and cut into 1-inch cubes

2 Tbsp (30 ml) Braggs Liquid Aminos Eat-Clean Cooking Spray (see Supportive Recipes)

8 sprouted-grain tortillas, such as Ezekiel, warmed in the oven

Combine seasoning ingredients in a small bowl. You will use half of the seasoning for the vegetables (peppers, mushrooms and broccoli), and half for the tofu.

Heat a very large cast-iron skillet thoroughly on medium and spray with Eat-Clean Cooking Spray. Working in batches, add peppers to skillet in a single layer and sprinkle with a little of the seasoning. Cook for 3 to 5 minutes until lightly browned and tender-crisp, stirring occasionally. Transfer to a bowl, spray skillet with a little more Eat-Clean Cooking Spray, and repeat until all peppers are cooked. Now repeat this process with mushrooms, and then broccoli.

Wipe out skillet with a paper towel and return to heat. Spray with Eat-Clean Cooking Spray and add tofu. Sprinkle with remaining half batch of the seasoning. Cook, stirring occasionally, until heated through and lightly browned, about 3 minutes. Remove from heat and stir in Braggs Liquid Aminos.

To build your fajitas, lay out tortillas and divide veggies among them, about 1 cup (240 ml) per tortilla, and top each with tofu. If desired, add some Mexican hot sauce and plain low-fat yogurt. Fold up and enjoy!

NUTRITIONAL VALUE PER SERVING (1 FAJITA WITH 4 OZ TOFU + 1 CUP VEGGIES):

Calories: 296 | Calories from Fat: 55 | Protein: 23 g | Carbs: 36 g | Total Fat: 6 g | Saturated Fat: 0.7 g | Trans Fat: 0 g | Fiber: 9 g | Sodium: 512 mg | Cholesterol: 0 mg