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Tofu Fajita Bowls

I am such a huge fan of Mexican food, I could probably eat it every day. And the greatest part is that with Mexican food there are so many vegetarian and gluten-free options, especially in restaurants! Of all the restaurant genres, they probably have the largest variety of food that I can eat, and I love it. Anyway, I wanted to create a delicious Mexican dish at home that was healthy, colorful, and delicious. So here we have gluten-free Tofu Fajita Bowls!

Ingredients
1 block extra firm tofu, pressed and drained.
1 red bell pepper
1 green bell pepper
1/2 small sweet onion
1 tbsp sour cream (I use Tofutti vegan sour cream)
1 tbsp guacamole
1 tbsp roughly chopped fresh cilantro
1 fresh lime
1 tbsp canola oil
1/2 tbsp olive oil

Seasoning Mix:
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp chili powder
1/4 tbsp cumin
1/4 tbsp cayenne pepper
1/4 tbsp paprika
salt & pepper

Instructions
Start by cutting your pressed & drained tofu into roughly 3/4 inch cubes. Set aside. Then, cut your bell peppers and onion into couple-inch long strips, about 1/4-1/2 inch wide.

Mix all the ingredients of the seasoning mix together in a bowl. Divide it roughly for the veggies and tofu. The veggies will get about 2/3 of the mix, the tofu the remaining 1/3. Toss the tofu cubes with the seasoning mix.

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Toss the veggies with the 1/2 tbsp olive oil, then mix in the 2/3 seasoning mix, tossing/stirring to coat.

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Heat a grill pan over medium-high heat. Do not grease the pan. Once the pan is hot (place a veggie on it to test…if it sizzles then it’s ready), place all of the veggies onto your pan. Cook for several minutes or until the bottoms of the veggies are browned, then flip and grill the other side until you have darkened grill marks. (I always grill the tops and bottoms of bell peppers too…perfect burger or sandwich toppings!)

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For the tofu, heat the 1 tbsp canola oil in a wok or large skillet over medium heat. Once the oil is hot, add the seasoned tofu cubes. Cook, turning occasionally, until the tofu are golden brown on the two largest sides.

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Once the vegetables and tofu are both cooked, combine in a bowl with the sour cream, guacamole, and fresh cilantro. Squeeze the juice of a fresh lime over the top. Enjoy!

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This bowl was so pretty and colorful that I couldn’t decide which picture I liked most for this post! They all look so delicious…might just have to make this again this week.

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Tags: , , , ,

Categories: Gluten-Free, Vegan, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.

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