May 15, 2016

Flatbread Tofu Fajitas (Vegan)

I was flying home this year on Cinco de Mayo, so I'm finally getting around to making up for missing out on the festivities. Fun fact (according to Wikipedia): Cinco de Mayo commemorates the Mexican Army's defeat over the French Army at the Battle of Puebla during the French intervention in Mexico. The celebrations that go on in the United States, on the other hand, are really designed for Mexican-American culture appreciation. 
I know for sure that these fajitas are not authentic, but they certainly do taste good. Instead of serving the filling with tortillas, I made homemade flatbread thanks to Minimalist Baker's incredibly simple recipe. One quick tip about cooking the flatbread: in order to cook flatbread that stays rather soft all day (doesn't harden up too much once it's cooled), don't roll the flatbread too thin (Dana's recommendation of 1/8" worked rather well for me) and don't overcook the flatbread (remove from the heat when it's lightly golden brown).

Though the flatbread requires a little bit of preparation in advance, this recipe as a whole is rather simple and would be perfect for a summer party :)

(on the topic of dinner parties -- if you haven't ever watched +Entertaining With Beth on YouTube, you must do so now! It's crazy to think that a 14 year old girl was obsessed with her videos -- I still am -- and fantasized about throwing dinner parties at that age. My embarrassing story aside, Beth's videos are wonderful and her recipes work perfectly! She also provides some very helpful tips as she talks you through the entire recipe.)


Recipe: Flatbread Tofu Fajitas 
By: Hannah Claudia   
(serves 2)

1 block of tofu (firm works the best)
2 tsp smoked paprika
salt & pepper to taste

1 onion, thinly sliced
2 bell peppers, thinly sliced (I used red and yellow)
tablespoon of oil

for the corn pico de gallo: 
1 cup of corn kernels (3-4 corn cobs, kernels cut off)
1 green onion/scallion, finely chopped
1/4 cup of cilantro, finely chopped
1 tomato, diced
1/2 small red onion, diced
juice of 1/2 lime

1 avocado, mashed
juice of 1/2 lime


1. Press your tofu to squeeze out excess water on a cutting board: place a paper towel on top of a cutting board, and layer the block of tofu, another paper towel, and a medium sized pan on top. Let the water be squeezed out for about 10-15 minutes.

2. In a medium pan heating with the tablespoon of oil, caramelize the onions and bell peppers.

3. While the onions/bell peppers are caramelizing, toss the ingredients for the corn pico de gallo in a small bowl. Mix the mashed avocado and the lime juice in another small bowl. Set both aside.

5. Remove the tofu from your makeshift "tofu press" and slice into 1/2" thick strips. Rub the paprika, salt & pepper on both sides of the tofu strips.

6. Heat another pan with a little bit of oil. Add your tofu and cook until both sides are golden brown.

7. Assemble your flatbread fajitas.

xoxo, han

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