Vegan sour creamhomemade or purchased or cashew cream, optional
For the fajitas:
3tablespoonsfresh lime or lemon juice
1 ½tablespoonsextra-virgin olive oil or 3 tablespoons broth or water
2teaspoonsgood-quality chili powder
8-ouncepackage baked tofuor one 8-ounce package tempeh
1medium green bell peppercut into long, narrow strips
1medium red bell peppercut into strips
Prepare the items for serving before starting, as the rest of the preparation goes quickly. If you’d like to warm the tortillas, wrap them in foil and heat for 5 minutes or so in a 300º F oven or toaster oven. If they’re fresh and pliable, you can skip this step, but do bring them to room temperature.
Place the lettuce, salsa, cilantro sprigs, and optional sour cream in separate serving bowls on the table. Place a bottle of picante sauce on the table for those who like hot stuff.
Combine the lime juice, oil, chili powder, and cumin in a medium mixing bowl and whisk together.
Cut the tofu or tempeh into narrow strips about 2 inches in length. Add them to the mixing bowl, and toss gently with the dressing (if you’re using tempeh, you might want to add a pinch of salt; you won’t need it if using baked tofu). Add the bell pepper strips and toss again.
Heat a large skillet, then add the tempeh or tofu mixture, liquid and all. Turn the heat up to high and cook, stirring frequently, for 5 minutes to 7 minutes, or until sizzling hot and touched with brown spots. Remove from the heat and cover.
Distribute one or two tortillas (depending on appetite and what else is being served) to everyone.
To assemble the fajitas, have everyone place a few strips of the tempeh or tofu and peppers in the center of their tortillas and garnish them as they wish. Roll up the fajitas and pick them up to eat out of hand.
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