Yield
4 servings
Ingredients
Juice of 2 limes (4 tablespoons)
1 tablespoon olive oil
1 clove garlic, minced
1 jalapeno pepper, seeded and minced (for extra heat, don't seed the pepper before mincing it)
2 tablespoons minced fresh cilantro
2 teaspoons chili powder
1/4 teaspoon cayenne pepper (or more if you can stand it)
1 Ib. extra-firm tofu, cut into 1-inch strips
2 ears fresh corn
1 large red onion
1 red bell pepper, cut into 1-inch squares
12 cherry tomatoes
4 large flour or corn tortillas
Guacamole (your favorite recipe)
How to prepare
Put the lime juice, olive oil, garlic, jalapeno pepper, cilantro, chill powder and cayenne pepper in a jar with a tight-fitting lid and shake well. Put the tofu in a shallow pan, add the lime juice mixture and marinate in the refrigerator, stirring occasionally, for several hours. Mean while, remove the husks from the corn and soak it in cold water for one hour. Drain the corn and wrap in aluminum foil. Grill for twenty to thirty minutes, turning often, until the corn is lightly charred. Cut the corn kernels off the cob. Parboil the onion and cut into quarters. Thread the onion, bell peppers and tomatoes onto skewers and brush with some of the lime marinade. Grill turning often, until lightly charred. Place the tofu on the grill, cover with a lid or aluminum foil and cook, basting occasionally with the marinade until the tofu is light brown. Heat each tortilla briefly on the grill. Divide the vegetables and tofu equally among the tortillas, then roll them up fajita-style. Serve with guacamole.
Nutritional Value
Per serving: Calories 264, Protein 12g, Fat9g, Carbohydrates 31g, Calcium 138mg, Fiber 5g, Sodium 158mg.