Tofu fajitas with Herbs de Provence
22 Apr
My coworker, E(hi!) gave me a ziplock bag containing Herbs de Provence. According to Wikipedia, “Herbs de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s. The mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs.”
The wikipedia entry goes on to suggest adding it before grilling fish or meat. While I was experimenting with spices, I happened to remember that I had this and decided to use it. The lavender flavor was light, adding a smooth aroma to the sweetness of the peppers. It also looks pretty too!
Makes 6 medium sized fajitas
Ingredients:
6 burrito sized tortillas
1 package of extra firm tofu
2 medium onions
1 yellow bell pepper
1 red bell pepper
½ medium yellow squash (optional)
1.5 tablespoons of olive oil
1.5 teaspoons of oregano*
2 teaspoons of dry basil*
2 teaspoons of Worcestershire sauce
1 teaspoon of garlic salt
1 ounce of crumbled cheese (cheddar might work best)
½ of a lemon
3 teaspoons of Herbs de Provence (optional)
Barbeque sauce (optional)
Tabasco sauce (optional)
*Use 1 teaspoon of basil and 1 teaspoon of oregano to compensate, if you are using Herbs de Provence
Procedure:
1. Slice peppers, onions, and squash into strips. Add to a large container with a lid.
2. Add olive oil, oregano, basil garlic salt, Worcestershire sauce and lemon juice to the vegetables. Close lid and shake rigorously. Set aside.
3. Chop tofu into small rectangles (or whatever shape you want). Heat up a pan with oil on high heat. Cook tofu until both sides have a golden yellow hue, about 3-4 minutes on each side. Remove from heat and set aside.
4. Heat up a cast iron skillet (if you have one, or use same pan without tofu). Add vegetables and cook, stirring occasionally. Cook until the onions and the peppers are limp. This should take about 10 minutes.
5. Warm the tortilla by microwaving for 10 seconds each.
6. Top with barbeque and/or Tabasco sauce. Don’t forget the cheese!
I used two separate pans for two reasons - in order to get the vegetables to have the skillet char grilled look, and also to avoid crumbling the tofu. Another option is to grill the vegetables in the oven, though it would take longer. Of course, you can make this with beef or chicken, but why? Tofu is great!
