Fajita are on a regular rotation in some form or the other in our household. We love love love Mexican food and flavors. There are a few components needed to build this bowl and looks overwhelming. But it’s not, it’s easy to put together and great for an informal meal if you have few people to feed. Use any protein of your choice. Marinate with either a store bought fajita spice mix or you could mix a quick batch with the recipe I have given. Make an assembly line and everyone can build there own bowl.
This recipe can easily feed 3- 4 hungry people.
For the Fajita
1-12 oz medium firm tofu or 1 pound any protein of your choice
4’peppers one in each color ( red, orange, green, yellow)
1 medium zucchini
1medium red onion
1 tablespoon Fajita spice mix store bought or homemad (recipe follows)
Ingredients for the Fajita Spice Mix
1 teaspoon Mexican Oregano
1/2 teaspoon Chipotle powder or Cayenne Pepper
4 teaspoons mild ancho Chili Powder
1 teaspoons Salt
2 teaspoons Paprika
2 teaspoons Brown Sugar
1 teaspoon Ground Cumin
1/8 teaspoon ground cloves ( optional)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Ground Black Pepper
Mix all ingredients together in a bowl or an airtight container (stirring or shaking to combine).
Store in airtight container.
When ready to use, use 2 teaspoons of seasoning for each pound of protein or vegetables. Rub or gently massage the seasoning onto tofu/ protein and vegetables to adhere. Cook as desired (grill, stir fry, broil)
3 large ripe avocados
½ white or red onion, finely chopped
Zest and juice of 1 lime
1/2 a jalapeño minced
½ small bunch cilantro leaves,
½ tsp sea salt flakes
Scoop the avocados into a medium sized mixing bowl smash with a fork or with clean fingers.
Add chopped onion, cilantro, lime juice and zest, jalapeño and sea salt. Mix well.
Salsa Pico de Gallo
3 beefsteak tomatoes, finely chopped
½ red onion, finely chopped
½ cilantro leaves, roughly chopped previously
1 small jalapeño minced
Juice from 1/2 lime
Pinch flaked sea salt
Mix the finely chopped tomatoes, red onion, cilantro, jalapeño and sea salt in a bowl and set aside.
1-2 tablespoons chipotle in adobo sauce depending on your heat levels
½ cup cashews, soaked overnight and drained (if you don’t want to use cashews you could use 3 tablespoons light vegan mayo or cup natural greek yoghurt )
½ tsp sea salt
Juice of half a lemon
Add the drained cashews into a blender with ¼ cup water.
Then add the chipotle with a little adobo sauce , lemon juice, sea salt and blend until smooth.
If you’re using natural yoghurt or mayo instead of the cashews you shouldn’t need to add the ¼ cup water, but If the mix is too thick after blending add a couple of tablespoons of water.
Additional Toppings Pick a few from the list you don’t have to use all
1 cup char grilled organic corn Freshly made or Use defrost frozen corn)
1-2 cups cooked brown rice or quinoa
Fresh baby spinach or arugula
Organic tortilla chips
Sliced pickled jalapeño
Assembly Fajita Salad Bowls:
In individual bowls add a scoop or two of quinoa or rice, a handful of salad greens.
Scoop over some of the Tofu and fajita veggies, Black beans, fresh tomato salsa, guacamole, charred corn,
Top with pickled onions, and toppings of your choice from the list suggested.
A drizzle of the chipotle creme and a dollop of sour creme or coconut yoghurt. Enjoy!