Sheet Pan Tofu & Vegetable Fajitas

BCBSIL Connect Team — Fri, 15 Dec 2023 17:29:49 GMT

Current Revision posted to Recipe Book by BCBSIL Connect Team on 12/15/2023 5:29:49 PM

Ingredients: Makes 5 servings

2 ¾ tsp Garlic, fresh, minced
3 TBSP Lime Juice
½ tsp Canola Oil
1 tsp Black Pepper
1 tsp Cumin, ground
1 ¾ tsp Chili Powder
3 TBSP Orange Juice
½ tsp Salt
1 pound Tofu, extra firm
1 cup Red Onion, julienned
2.5 cups Portobello Mushrooms, sliced
2 cups Zucchini, sliced
2 ½ cups Red Bell Pepper, sliced
as needed Cooking Spray
10 each 6 Inch Whole Wheat Tortilla
5 each Lime Wedges

Directions:

In a bowl, whisk together garlic, lime juice, oil, black pepper, cumin, chili powder, orange juice and salt.
Cut tofu blocks in half lengthwise. Cut tofu into 1/4" thick slices.
In a bowl, combine red onion, mushrooms, zucchini, bell peppers and tofu. Pour marinade over mixture and gently toss to combine. Allow to marinate for 1 hour or overnight.
Spray sheet trays with pan spray. Lay vegetables/tofu in a single layer (do not overcrowd pan). Pour excess marinade over vegetables and tofu. Roast in a 400°F oven until browned and vegetables are tender.
Warm or char 10 tortillas on an open flame. Top each tortilla with 1/2 cup of tofu vegetable mixture.
Serve each portion (2 each fajitas) with a lime wedge.Cut sausage and chicken into 1-inch pieces.

Serving size:
2 fajitas

Nutritional Information:
Nutrition Info (per serving):Cal: 370, Total Fat: 15g, Sat Fat: 4g, Sodium: 535mg, Carbs: 42g, Protein: 33g, Sugar: 7g, Fiber: 11g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Latin American, Entree, Vegetarian, Recipe book, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High fiber, High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious

Sheet Pan Tofu & Vegetable Fajitas

BCBSIL Connect Team — Fri, 25 Aug 2023 14:57:40 GMT

Revision 2 posted to Recipe Book by BCBSIL Connect Team on 8/25/2023 2:57:40 PM

Ingredients: Makes 5 servings

Directions:

In a bowl, whisk together garlic, lime juice, oil, black pepper, cumin, chili powder, orange juice and salt.
Cut tofu blocks in half lengthwise. Cut tofu into 1/4" thick slices.
In a bowl, combine red onion, mushrooms, zucchini, bell peppers and tofu. Pour marinade over mixture and gently toss to combine. Allow to marinate for 1 hour or overnight.
Spray sheet trays with pan spray. Lay vegetables/tofu in a single layer (do not overcrowd pan). Pour excess marinade over vegetables and tofu. Roast in a 400°F oven until browned and vegetables are tender.
Warm or char 10 tortillas on an open flame. Top each tortilla with 1/2 cup of tofu vegetable mixture.
Serve each portion (2 each fajitas) with a lime wedge.Cut sausage and chicken into 1-inch pieces.

Serving size:
2 fajitas

Nutritional Information:
Nutrition Info (per serving):Cal: 370, Total Fat: 15g, Sat Fat: 4g, Sodium: 535mg, Carbs: 42g, Protein: 33g, Sugar: 7g, Fiber: 11g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Sheet Pan Tofu & Vegetable Fajitas

BCBSIL Connect Team — Tue, 23 Jul 2019 20:12:43 GMT

Revision 1 posted to Recipe Book by BCBSIL Connect Team on 7/23/2019 8:12:43 PM

Ingredients: Makes 5 servings

Directions:

In a bowl, whisk together garlic, lime juice, oil, black pepper, cumin, chili powder, orange juice and salt.
Cut tofu blocks in half lengthwise. Cut tofu into 1/4" thick slices.
In a bowl, combine red onion, mushrooms, zucchini, bell peppers and tofu. Pour marinade over mixture and gently toss to combine. Allow to marinate for 1 hour or overnight.
Spray sheet trays with pan spray. Lay vegetables/tofu in a single layer (do not overcrowd pan). Pour excess marinade over vegetables and tofu. Roast in a 400°F oven until browned and vegetables are tender.
Warm or char 10 tortillas on an open flame. Top each tortilla with 1/2 cup of tofu vegetable mixture.
Serve each portion (2 each fajitas) with a lime wedge.Cut sausage and chicken into 1-inch pieces.

Serving size:
2 fajitas

Nutritional Information:
Nutrition Info (per serving):Cal: 370, Total Fat: 15g, Sat Fat: 4g, Sodium: 535mg, Carbs: 42g, Protein: 33g, Sugar: 7g, Fiber: 11g

Recipe Source:
Recipe provided by FLIK Hospitality Group